Chadolbaegi Cheese Meat Jeon and Spicy Squid Salad - You'll Want to Drink Makgeolli Even If You Don't Like It

Steps

1. 1

   Cut the perilla leaves in half and cut the string cheese into quarters.

2. 2

   Spread galbi sauce on the beef brisket slices, place perilla leaves and string cheese on top, then roll them up.

3. 3

   Skewer them on wooden skewers, coat with pancake mix then egg wash, and pan-fry until golden on both sides.

4. 4

   Prepare the squid, brush with mirin, grill over medium heat for 1 minute on each side, let it cool, then cut into pieces.

5. 5

   Mix chili powder, gochujang, corn syrup, apple vinegar, mirin, minced garlic, fish sauce, and sugar to make the spicy salad dressing.

6. 6

   Slice the cucumber diagonally, marinate in salt for 10 minutes then drain the moisture; cut onion, cheongyang chili, and green onion into bite-sized pieces.

7. 7

   In a mixing bowl, combine the dressing, vegetables, and squid, toss together, then top with sesame salt and chopped chives to finish.