2 squids, 1/2 paprika (red, yellow) 1/2 each, 1/2 cucumber, 2 perilla leaves, a little bit of salt

[Sauce ingredients]
2T Gochujang, 2T Plum syrup, 1T Vinegar, 0.5T oligosaccharide, some sesame

[Cooking order]
1. Use only the body part of the squid by peeling it.

2. Make a cut inside the squid and fold it three times.

3. Blanch in salted boiling water for 30-40 seconds, then cool for a while.

4. Slice the paprika.

5. Slice only the outer part of the cucumber.

6. Put vegetables inside the squid and roll it up.

7. Cut into bite-size pieces.

8. Make sauce.

1. Blanch the squid for only 30-40 seconds as it becomes tough if blanched for a long time.

How to make Korean Squid Vegetable Rolls / 오징어야채말이 | Olive’s Cooking