[Side Dish] How to Make Lim Seong-geun's Red Pepper Syrup, Stir-Fried Squid, and Aged Kimchi Pickles from Altoran

1. Make the pickling liquid by mixing 5 cups of water, 2 cups of soy sauce, 1.5 cups of sugar, 1 piece of kelp, 2 dried shiitake mushrooms, 1 whole green onion, half an onion, 2 tbsp chili seeds, 3 Cheongyang chili peppers, and 0.5 cup corn syrup.

2. Shake out the stuffing from one head of aged kimchi, rinse it, and squeeze out the water.

3. Add 5 cups of water, 2 cups of soy sauce, 1.5 cups of sugar, 1 piece of kelp, 2 dried shiitake mushrooms, 1 whole green onion, half an onion, 2 tbsp chili seeds, 3 Cheongyang chili peppers, and 0.5 cup corn syrup to a pot, then bring the pickling liquid to a boil over high heat.

4. Once the pickling liquid boils, reduce to medium-low heat and boil for 15 minutes.

5. After boiling, strain the pickling liquid through a sieve and let it cool completely.

Ingredients: 2 squids, 250g radish, 4 tbsp red chili powder, 7 tbsp red pepper syrup, 3 tbsp red chili paste, 1 tbsp minced garlic, 1 tsp black pepper, 2 tbsp soy sauce, 100g minari (Oenanthe javanica; water dropwort), 2 tbsp sesame oil, 2 tbsp sesame seeds

1. Cut 2 squids into bite-sized pieces.

2. Slice 250g of radish into pieces about 0.5cm thick.

3. Blanch the radish in boiling water for 3 minutes, remove it, then add the squid and blanch for 15 seconds before removing.

4. Add the seasoning mixture—4 tbsp medium-ground red chili powder, 7 tbsp red pepper syrup, 3 tbsp red chili paste, 1 tbsp minced garlic, 1 tsp black pepper, and 2 tbsp soy sauce—to a pan and bring it briefly to a boil over high heat.

5. Add the prepared radish and squid and stir-fry for 30 seconds.

6. After turning off the heat, add 100g of minari (Oenanthe javanica; water dropwort), 2 tbsp sesame oil, and 2 tbsp sesame seeds and mix.