November 29, 2022

(Yonhap)

By Brian Han

Koreans love squid. That’s nothing new.

With the World Well being Group’s findings of pink and processed meat inflicting most cancers and a excessive provide of squid from this 12 months’s harvest, it’s excellent timing for the tentacled creature to maneuver into the highlight.

“Squid carries an ingredient referred to as taurine, which can assist improve stamina and relieve fatigue ,” a catering trade official instructed Yonhap.

With dipping costs resulting from a bigger provide, cooks are taking dangers and implementing new concepts for what to do with the tentacled seafood.

For instance, Korean restaurant chain Nolbu is doing a variation on “bossam” which is often a pork dish. As a substitute, they’re making squid the first ingredient, whereas additionally providing a squid-only menu.

(Courtesy of Nolbu)

(Courtesy of Nolbu Restaurant / Yonhap)

A part of the draw is to create more healthy choices for customers as properly. Nolbu hopes to offset the fattiness of the pork with its new concepts.

Elena Kitchen utterly changed the pork cutlet with a squid leading to one large piece of calamari. Additionally they combine  it into their pastas and risottos.

One other restaurant chain Todai will probably be that includes a dish that features squid filled with meat and greens — a favourite particularly for these within the japanese Gangwon province the place the recipe originated.

 

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