한 박스에 14만 원? 요즘 한우보다 비싸다는 생물 한치 손질법

With the arrival of May, temperatures have risen rapidly, and early summer has arrived in full swing. At this time, as water temperatures begin to rise, the ultimate ingredient heralding summer appears in fish markets: fresh, live hanchi (squid) from the South Sea. Recently, squid catches have declined, making them so expensive that they are often referred to as "gold squid." The sashimi-grade hanchi prepared today costs 140,000 won per box (15 pieces), or about 10,000 won per piece; it has certainly become a luxury ingredient more expensive than meat. However, because it is much softer than squid and boasts a subtle sweetness, it is an essential part of early summer gourmet cuisine. In this video, I will explain, from a chef's perspective, the clear distinctions between squid*, *hanchi*, and *kkolttugi*—which many people often confuse—specifically the differences between *changkkolttugi and hwaksalkkolttugi*, as well as between *Jeju and Donghae *hanchi*, in a very easy and intuitive way. Next, using this fresh cuttlefish, we will make ‘Ika Somen,’ a high-end appetizer that will perfectly awaken your appetite for early summer. It is a Japanese culinary technique where the cuttlefish is sliced ​​into thin, noodle-like strands using only the chef’s exquisite knife skills, without adding a single gram of wheat flour. 00:33 Today’s Ingredient - Cuttlefish 01:46 Today’s Dish - Ika Somen 02:25 The Story of Cuttlefish 04:20 Preparing Cuttlefish 08:24 Preparing Side Ingredients 09:04 Preparing Side Ingredients - Tosa Sujeure 14:54 Preparing Side Ingredients - Remaining Ingredients 16:38 Slicing Cuttlefish 18:20 Plating The World of Japanese Cuisine as Told by Kigen’s Head Chef Lee Jun-seok Understanding the ingredients and unraveling the essence of flavor. More than just a simple recipe, we share the techniques and mindset actually used in the restaurant. We will unravel, one by one, the stories of Japanese cuisine that everyone from the general public to experts has been curious about but could not easily access. Inquiries [email protected] 📍 Sukiyaki Kigen Available via Naver Reservations / Catchtable Instagram   / kigen_sukiyaki   #KansaiStyleSukiyaki #Sukiyaki #Kigen #JapaneseCuisine #JapaneseCuisine #Omakase #CookingChannel #Recipe #ChefRecipe #JapaneseBasics #HomeCooking #SquidEgi #FreshSquid #JejuSquid #DifferenceBetweenSquidAndOjing #DifferenceBetweenSquidAndOjing #SpearOjing #ArrowOjing #Yariika #KensakiIka #GoldenSquid #StripedSquid #Uni #SeaUrchin #Caviar #SeaGrapes #Mozuku #Okra #IkaSomen #IkaSomen #SquidNoodles #SquidNoodles #TosaSuJule #TosaZuJule #TosaZu #JapaneseAppetizer #JapaneseStarter #PremiumSquidSashimi #PreparingCutletSashimi #HowToPrepareSquid #JapaneseKnifeTechniques