Tender and Fresh Cuttlefish Boiled: Enjoy a Clean Taste at Home!
Tender and Fresh Cuttlefish Boiled: Enjoy a Clean Taste at Home!
Perfect Guide from Cuttlefish Preparation to Making Delicious Boiled Cuttlefish for Beginners
Enjoy fresh and chewy boiled cuttlefish just like from a restaurant, right at home. This guide provides detailed steps on simple preparation and tips for making delicious boiled cuttlefish. We’ll introduce how to enjoy the wonderfully firm texture and savory flavor of cuttlefish, perfectly paired with gochujang sauce.
Essential Ingredients- 3 fresh cuttlefish
- Sweet and sour gochujang sauce (store-bought or homemade)
Cooking Instructions
Step 1
The first step in preparing cuttlefish is crucial for maintaining its freshness. Gently cut the cuttlefish body in half and carefully separate the body from the tentacles. Be cautious not to burst the ink sac to keep things clean.
Step 2
Examine the tentacles closely. Remove the hard innards attached inside the tentacles. Also, use a knife to carefully remove the eyes and the hard beak (mouth) of the cuttlefish. Thoroughly cleaning these parts will ensure a clean taste without any fishy odor.
Step 3
Inside the body, you’ll find a thin, transparent bone (cartilage). Grasp this bone and gently pull it out to completely separate it from the body. Removing the bone is important as it can affect the texture if left in.
Step 4
You can choose to peel the cuttlefish skin or leave it on, depending on your preference. If you wish to peel it, gently scrape it off with the tip of a knife; it should come off easily. Whether peeled or unpeeled, rinse the cuttlefish several times under cold running water to remove any debris. Patting it dry with a paper towel will help in cleaner cooking.
Step 5
Now, it’s time to boil the cuttlefish to perfection. Fill a large pot with plenty of water and bring it to a rolling boil. Once the water is boiling vigorously, add the prepared cuttlefish whole. Boil for just about 1 to 2 minutes, until the cuttlefish turns opaque white and firm. Boiling for too long can make it tough, so be mindful of the time. Adding a slice of lemon or a splash of cooking wine (cheongju) to the boiling water can help eliminate any fishy smell.
Step 6
After boiling, immediately rinse the cuttlefish under cold water to cool it down and stop the cooking process. Rinsing in cold water further enhances the cuttlefish’s firm and chewy texture. It’s important to drain the water completely using a colander. Excess water can make slicing difficult and dilute the flavor.
Step 7
Once drained, slice the cuttlefish into bite-sized pieces and arrange them attractively on a plate. Your tender and fresh boiled cuttlefish is ready! Dip generously into the sweet and sour gochujang sauce for an exceptionally delicious experience. It’s also perfect to enjoy with some makgeolli (rice wine) or a cold beer!
