Aromatic Water Dropwort and Squid Salad
How to Make Delicious Water Dropwort and Squid Salad
This refreshing squid salad, infused with the fragrant aroma of water dropwort (minari), offers a perfect balance of spicy, sour, and sweet flavors. It’s a fantastic appetizer that stimulates the appetite, making it ideal as a side dish for rice or a delightful accompaniment to drinks.
Main Ingredients- 2 squid, cleaned
- 100g water dropwort (minari)
- 1/2 cucumber
- 1/4 onion
- 1 red chili pepper
- 1/2 Tbsp sesame oil
- A pinch of toasted sesame seeds
Dressing- 3 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2/3 Tbsp soy sauce
- 2 Tbsp apple vinegar
- 1 Tbsp brown sugar
- 2 Tbsp corn syrup or oligodang
- 1 Tbsp plum extract
- 1 Tbsp minced garlic
- 3 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2/3 Tbsp soy sauce
- 2 Tbsp apple vinegar
- 1 Tbsp brown sugar
- 2 Tbsp corn syrup or oligodang
- 1 Tbsp plum extract
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Rinse the cleaned squid thoroughly under running water. To help the dressing penetrate well, make diagonal slits on the side without the natural pattern or skin. Cut the scored squid into bite-sized pieces, about 2-3 cm.
Step 2
Cut the squid body in half lengthwise, then slice each half into bite-sized pieces. If the tentacles are long, cut them into 2-3 sections for easier eating.
Step 3
In a pot, add about 600-700ml of water and bring it to a boil. Once boiling, add 1 tablespoon of vinegar, 1 tablespoon of cooking wine (mirin or sake), and a pinch of salt to help remove any fishiness from the squid and achieve a firmer texture.
Step 4
Add the prepared squid to the boiling water and blanch for just 1 to 2 minutes. The squid should turn opaque. Be careful not to overcook, as it can become tough. Immediately drain the squid and rinse under cold water to stop the cooking process and cool it down.
Step 5
Wash the water dropwort thoroughly. Trim off the tough ends of the stems. Cut the water dropwort into pieces approximately the same length as the squid pieces (about 5-7 cm).
Step 6
Slice the cucumber in half lengthwise, then thinly slice it on the bias. Thinly slice the onion. Finely chop the red chili pepper.
Step 7
In a mixing bowl, combine the dressing ingredients: 3 tablespoons gochujang, 2 tablespoons gochugaru, 2/3 tablespoon soy sauce, 2 tablespoons apple vinegar, 1 tablespoon brown sugar, 2 tablespoons corn syrup, 1 tablespoon plum extract, and 1 tablespoon minced garlic.
Step 8
Mix the dressing ingredients thoroughly until well combined and smooth, ensuring there are no lumps. Stir until the sugar is dissolved.
Step 9
Add the blanched squid, sliced cucumber, and onion to the bowl with the dressing. Gently toss everything together to ensure the ingredients are evenly coated with the dressing. Let it marinate for about 30 seconds for the flavors to meld.
Step 10
Add the chopped water dropwort and red chili pepper to the bowl. Toss gently just before serving. Overmixing can make the water dropwort wilt, so a light toss is best to maintain its crispness.
Step 11
Drizzle with 1/2 tablespoon of sesame oil and sprinkle with toasted sesame seeds for a final touch of flavor and aroma.
Step 12
Arrange the vibrant and appetizing water dropwort and squid salad on a serving plate. Enjoy the delightful combination of fragrant water dropwort, crisp vegetables, and chewy squid!
