Ika Maki Recipe
grilled squid, kimchi, tiger cry relish, cilantro, jalapeno
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Ingredients
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Grilled Squid
Kimchi
Tiger Cry Relish
Garnish
Method
Grilling the Squid
- 1
Prepare the Squid
Clean the squid by removing the head and insides. Rinse under cold water and pat dry.
- 2
- 3
Grill the Squid
Preheat a grill or grill pan over medium-high heat. Grill the squid for 2-3 minutes on each side until they are opaque and lightly charred. Remove from grill and let cool.
Making Kimchi
- 4
Prepare the Cabbage
In a large bowl, sprinkle chopped napa cabbage with salt and let it sit for 1-2 hours to wilt.
- 5
Make Kimchi Paste
In a separate bowl, mix together Korean red pepper flakes, minced garlic, grated ginger, fish sauce, sugar, and additional salt until a paste forms.
- 6
Combine
After the cabbage has wilted, rinse it under cold water and drain. Mix the cabbage with the kimchi paste until well coated. Store in a jar for at least 24 hours in the refrigerator to ferment.
Preparing Tiger Cry Relish
- 7
Mix the Relish
In a small bowl, combine chopped Thai chili, lime juice, fish sauce, chopped cilantro, and sugar. Stir until sugar is dissolved.
Assembly
- 8
Serve
Slice the grilled squid into rings. On a serving plate, place a generous amount of kimchi, top with squid rings, and drizzle with tiger cry relish. Garnish with whole cilantro leaves and sliced jalapeno.
