Nanohana and Squid with Gochujang

• 1 bunch Nanohana
• 1/2 Squid (torso)
• 1 tbsp Japanese leek (finely chopped)
• 1/2 tsp Garlic (grated)
• 4 tsp Soy sauce
• 1 tbsp Gochujang
• 2 tsp Rice vinegar
• 1 tbsp Lemon juice
• 2 tsp plus Raw cane sugar (or regular sugar)
• 1/2 tbsp Ground sesame seeds
• 1/2 to 1 tablespoon Sesame oil

1. Make the gochujang sauce.
2. Combine the ingredients in the listed order.
3. You can store it in the refrigerator for a few days.
4. Cut 5 mm off the stem ends of the nanohana.
5. Soak in lukewarm water for a while then drain.
6. This makes them firm and crisp even after they are boiled.
7. Bring plenty of water to a boil in a pot and add salt.
8. Quickly blanch the peeled squid in the boiling water first and take it out to strain out the water.
9. When it has cooled down, cut into 5 mm thick, 3-4 cm long pieces.
10. Boil the nanohana in the Step 3 boiling water.
11. Put the stem ends in first, then push the rest in and boil quickly.
12. Strain and refresh in cold water immediately.
13. Squeeze out excess water.
14. Cut the Step 4 nanohana into 4 cm long pieces.
15. Slice the thick parts of the stems in half lengthwise.
16. Put the Step 3 squid and Step 5 nanohana in a bowl.
17. Add some of the Step 1 gochujang sauce.
18. Transfer to serving plates and it's done.
19. You can add some additional ground sesame seeds (not listed) on top if you like.

nanohana, japanese, garlic, soy sauce, gochujang, vinegar, lemon juice, cane sugar, ground sesame seeds, sesame oil

Taken from cookpad.com/us/recipes/154710-nanohana-and-squid-with-gochujang (may not work)