Crispy & Nutty! Soft Almond and Dried Squid Salad
Kid-Approved! A Tender Almond and Dried Squid Salad Recipe That Isn’t Chewy
Here’s a twist on a beloved Korean side dish, seasoned dried squid salad! My son’s absolute favorite dried side dish is seasoned squid, and he always asks for it with sliced almonds. He loves the satisfying crunch and nutty flavor of the almonds. This recipe combines the chewy, spicy goodness of seasoned squid with the delightful nuttiness of almonds, creating a subtly addictive side dish. Let’s learn how to make this delicious almond and dried squid salad that’s tender, not tough. You’ll find it incredibly satisfying!
Main Ingredients- Dried squid strips 250g
- Sliced almonds 1 handful (approx. 30g)
- 2 Korean chili peppers (Cheongyang peppers)
Cooking Instructions
Step 1
First, to reduce the saltiness and soften the dried squid strips, soak them in water for about 10 minutes. After soaking, gently squeeze out as much water as possible. This step is crucial to prevent the squid from becoming tough and chewy.
Step 2
Prepare the Korean chili peppers by removing their stems and finely chopping them. These will add a pleasant spicy kick.
Step 3
Place the sliced almonds in a dry pan over low heat. Toast them gently until they are fragrant and lightly golden. This process enhances their nutty flavor and removes any raw smell. Be careful not to burn them.
Step 4
Once the water is squeezed out, cut the dried squid strips into bite-sized pieces. Cutting them into 2-3cm lengths with scissors makes them easier to eat and ensures the seasoning coats them evenly.
Step 5
In a mixing bowl, combine all the seasoning ingredients: gochujang, soy sauce, gochugaru, mayonnaise, and oligosaccharide. Whisk them together to create a smooth sauce.
Step 6
Add the prepared dried squid strips to the bowl with the seasoning sauce. Gently mix and massage the ingredients with your hands until the squid is thoroughly coated. Ensure every strand is well-seasoned.
Step 7
Finally, add the toasted sliced almonds and the chopped Korean chili peppers to the bowl. Toss lightly one more time to combine. Be careful not to overmix once the almonds are added, as they can become soggy. Sprinkle with sesame seeds to finish. Enjoy your delicious and tender almond-seasoned dried squid salad!
