Chewy Squid and Fragrant Bellflower Root Salad with a Tangy Dressing
A Must-Try Autumn Delicacy! Kim Soo-mi’s Style Stir-Fried Bellflower Root and Squid Recipe
Introducing a recipe for a sweet and tangy salad made with fragrant, seasonal autumn bellflower roots and chewy squid. While the original recipe uses semi-dried squid, this version uses fresh squid for a delightful taste. When fresh squid is abundant, there’s no need to go through the trouble of semi-drying it; instead, let’s savor the authentic flavor of fresh ingredients! It’s a perfect dish to enjoy when you’re craving something different.
Main Ingredients- 1 Squid, cleaned
- 3 handfuls of peeled Bellflower root (approx. 150-200g)
- 1/2 Onion
- 1/2 Cucumber
Seasoning Sauce- 3 Tbsp Plum extract
- 2 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Honey
- 3 Tbsp Vinegar
- 1 Tbsp Minced garlic
- 5 tsp Red chili flakes
- 1 Tbsp Toasted sesame seeds
- 3 Tbsp Plum extract
- 2 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Honey
- 3 Tbsp Vinegar
- 1 Tbsp Minced garlic
- 5 tsp Red chili flakes
- 1 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
Peel the bellflower root thoroughly and cut it into bite-sized pieces. Place the cut bellflower root in cold water with a pinch of salt and vinegar, and let it soak overnight to remove any bitterness. The next day, rinse it several times under running water until clean, then squeeze out any excess moisture. This process helps to enhance the crisp texture and fragrant aroma of the bellflower root.
Step 2
Clean the fresh squid by removing the innards. Make a small incision on the upper part of the squid’s body. Then, generously coat the body with coarse salt. Hold the squid body and flip the salted part downwards with a quick ‘swish’. This action will easily peel off the skin, much like taking off a glove.
Step 3
Slice the peeled squid body into rings for easy eating. For this salad, we’re using the tender body meat. The squid tentacles can be set aside and used for stir-fries or to make a refreshing soup.
Step 4
Bring a pot of water to a rolling boil. Once boiling, add the prepared squid rings and blanch for about 1 minute. Be careful not to overcook, as it can become tough. Immediately rinse the blanched squid under cold water to stop the cooking process and cool it down, ensuring a delightfully chewy texture.
Step 5
The key to a delicious dressing lies in the perfect blend of ingredients! In a bowl, combine 3 Tbsp of plum extract, 2 Tbsp of gochujang, 3 Tbsp of honey, and 3 Tbsp of vinegar for that refreshing tang. Mix them well beforehand. The plum extract and honey add sweetness and umami, while the vinegar provides a balanced tartness.
Step 6
Prepare the vegetables for the salad. Thinly slice the onion. Cut the cucumber in half lengthwise, then slice it diagonally. Slice the green onion diagonally as well. These cuts will make the dish visually appealing and enhance the overall flavor.
Step 7
In a large mixing bowl, combine the prepared bellflower root, sliced onion, and cucumber. Pour the pre-mixed seasoning sauce over the ingredients. Gently toss and mix everything together, ensuring that the bellflower root doesn’t break apart. Coat all the ingredients evenly with the dressing.
Step 8
Now it’s time to add the spicy kick! Add 5 tsp of red chili flakes and 1 Tbsp of minced garlic for an aromatic boost. Mix again thoroughly until the dressing is well incorporated. You’ll start to smell the appetizing spicy and sweet aroma.
Step 9
Finally, add the blanched, chewy squid to the bowl. Gently mix everything together, ensuring the squid is well coated with the dressing. Transfer the salad to a serving dish. Sprinkle 1 Tbsp of toasted sesame seeds on top for a finishing touch, and your delicious Squid and Bellflower Root Salad is ready! Taste and adjust seasoning if needed; you can add about 1/2 tsp of salt if it’s not salty enough for your preference.
