Squid Vinegar Salad

Clean the squid in fresh water, remove the innards and suckers, and rinse under running water.

Blanch the cleaned squid in boiling water and drizzle with 1 tbsp of mirin or cooking wine.

Blanch the squid for about 4-5 minutes, remove it, and let it cool safely.

Cut the cooled squid into bite-sized pieces.

Julienne the radish to a moderate thickness, not too thin.

Trim both ends of the cucumber, slice it in half, and cut it diagonally.

Add 1 tsp of salt and 2 tsp of sugar to the sliced radish and cucumber, and let them pickle for about 5-10 minutes.

Slice 1/2 of an onion, and slice the green onion diagonally after splitting it in half.

Slice the 3 Cheongyang chili peppers diagonally, and slice the red chili pepper in half to remove seeds before julienning thinly.

Place the pickled radish and cucumber in a colander to drain the liquid thoroughly.

Make the sauce by mixing 2 tbsp red chili powder, 1 tbsp gochujang, 2 tbsp plum syrup, 3 tbsp lemon vinegar, 1 tbsp mirin, 1 tbsp minced garlic, 2 tbsp tuna fish sauce, and 2 tbsp sugar.

Add 1 tbsp of red chili powder to the drained radish and cucumber first and mix to coat them with color.

Add the sliced onion, chili peppers, and green onion, then pour the prepared sauce over the squid and mix everything evenly.

Finish by sprinkling about 1 tbsp of toasted sesame seeds on top.