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#ShopTaste #Jjusam #SquidAndPorkBelly #StirFriedSquid #Squid #PorkBelly #Squid We’ve brought you 'Jjusam,' the perfect harmony of squid, which you crave in the spring, and pork belly, which is delicious no matter when you eat it. The perfect pairing of crispy blanched bean sprouts and spicy squid. A secret tip for stir-frying the squid without letting it get watery, along with a recipe from a hugely successful restaurant. Plus, how to make a refreshing bean sprout soup... Wrap it in perilla leaves... And it is truly delicious when you mix the sauce with rice. Try making the 'store-bought taste' at home now.^^ 00:00:33 ‘Store-bought Taste’ Highlights 00:01:02 Introduction to Jjusam Ingredients 00:01:07 How to Clean Octopus 00:01:46 How to Clean Vegetables 00:02:42 How to Blanch Bean Sprouts 00:03:01 How to Make Bean Sprout Soup 00:03:21 How to Season Bean Sprouts to Serve with Jjusam 00:03:34 Making the Sauce for Stir-fried Octopus and Pork Belly 00:03:43 Added Card Video for Stir-fried Squid 00:04:48 How to Pre-cook Octopus 00:05:30 How to Coat with Starch 00:06:10 How to Choose the Right Frying Pan for Stir-frying Octopus, Squid, and Octopus 00:06:29 How to Stir-fry Octopus in a Pan Without Water Coming Out Method. 00:07:55 Tasting and Flavoring. Ingredients) 500g baby octopus 150g pork belly 150g bean sprouts 1 stalk green onion 1/2 onion 2 Cheongyang peppers 2 red peppers 1/2 carrot 5 perilla leaves Seasoning) 3T red chili powder 2T fine red chili powder 2T sugar 2T corn syrup 2T soy sauce 2T minced garlic 0.5T grated ginger 1T gochujang (Korean chili paste) 1T oyster sauce Adjust consistency with mirin while stir-frying. Starch Slurry) 1 tablespoon starch 4 tablespoons water 1 teaspoon cooking oil 1 teaspoon mirin Mix the starch water like this and toss it over the baby octopus and pork belly to coat them. I added 3 tablespoons of cornstarch mixture to 500g of octopus and 150g of pork belly. (However, this is not an absolute value; it is important to check the amount and only coat the surface.)