Spicy and Sweet Cuttlefish Salad
Mastering Cuttlefish Salad: An Adapted Recipe with Fresh Vegetables
Inspired by Chef Lee Jong-im’s recipe from the popular cooking show ‘Altolan’, this cuttlefish salad incorporates my favorite aromatic crown daisy and a variety of fresh vegetables. It’s a delightful dish with chewy cuttlefish, crisp vegetables, and a perfectly balanced sweet and tangy sauce, making it an excellent side dish or appetizer.
Blanching the Cuttlefish- 3 cuttlefish
- 2 Tbsp soju (Korean rice wine)
- 1 Tbsp vinegar
Preparing the Vegetables- 1/3 cucumber
- 1/2 tsp salt (for cucumber salting)
- 1/4 onion
- A handful of crown daisy (about 30g)
- 25g carrot (about 1/4 carrot)
- 1 Korean chili pepper
- 1/3 cucumber
- 1/2 tsp salt (for cucumber salting)
- 1/4 onion
- A handful of crown daisy (about 30g)
- 25g carrot (about 1/4 carrot)
- 1 Korean chili pepper
Cooking Instructions
Step 1
First, wash the aromatic crown daisy thoroughly, remove excess water, and cut it into bite-sized pieces, about 4-5 cm long. Cutting them not too long makes mixing easier.
Step 2
Peel the onion and slice it thinly into strips. If you prefer a milder onion flavor, you can soak the sliced onions in cold water for a few minutes and then squeeze out the excess water.
Step 3
Trim the stems off the Korean chili pepper and slice it diagonally about 0.5 cm thick. If you find it too spicy, you can remove the seeds before slicing.
Step 4
Peel the carrot and slice it thinly into strips. This will add a vibrant color and make the dish more appealing.
Step 5
Wash the cucumber and trim off the ends. Cut it in half lengthwise, then use a spoon to scrape out and discard the seedy core. Finally, slice it diagonally into about 0.5 cm thick pieces.
Step 6
Sprinkle 1/2 tsp of salt over the sliced cucumber and toss to combine. Let it sit for about 10 minutes to draw out moisture. This step makes the cucumber crunchier and prevents it from becoming watery when mixed. After salting, squeeze out any excess water from the cucumber by hand.
Step 7
Clean and prepare the cuttlefish. Bring a pot of water to a boil. Add 2 Tbsp of soju and 1 Tbsp of vinegar to the boiling water. Carefully add the cuttlefish and blanch for about 1 to 1.5 minutes. Be careful not to overcook, as it can become tough.
Step 8
Immediately remove the blanched cuttlefish from the boiling water and rinse it under cold running water. This cools it down and helps remove any fishy odor. Drain the cuttlefish well in a colander.
Step 9
Once drained, cut the cuttlefish into bite-sized pieces, about 1.5 to 2 cm wide. Cutting them too small might reduce the satisfying chewiness.
Step 10
Now, let’s make the delicious sauce. In a bowl, combine 3 Tbsp gochujang, 2 Tbsp gochugaru, 4 Tbsp double-strength vinegar (or 8 Tbsp regular vinegar), 1 Tbsp corn syrup, 2 Tbsp citron tea concentrate, 1 Tbsp minced garlic, 1/2 tsp ginger concentrate, and 1 tsp toasted sesame seeds. Mix well until smooth and there are no lumps. The citron tea adds a lovely citrusy aroma and sweetness.
Step 11
In a large mixing bowl, combine the prepared crown daisy, sliced onion, diagonally sliced chili pepper, julienned carrot, squeezed cucumber, and the cuttlefish pieces.
Step 12
Drizzle 1/2 tsp of sesame oil over the ingredients in the bowl. Gently toss to coat everything lightly. This helps the main sauce adhere better later.
Step 13
Add the prepared spicy and sweet sauce to the bowl. Gently toss everything together, ensuring all ingredients are evenly coated with the sauce. Avoid tossing too vigorously to prevent the vegetables from becoming mushy.
Step 14
Finally, sprinkle 1 Tbsp of toasted sesame seeds over the top. Your delicious cuttlefish salad is ready! It’s great to eat immediately, but chilling it in the refrigerator for a short while will enhance the flavors even further.
