Spicy and Sweet! Crispy Squid and Vegetable Salad Recipe
The Perfect Harmony of Fresh Squid and Crisp Vegetables: Squid and Vegetable Salad
Perfect for when you have a lack of appetite! Introducing a spicy and sweet squid and vegetable salad where the chewy texture of fresh squid harmonizes wonderfully with the crispness of cucumber. Make this simple yet elegant special dish that will captivate everyone’s taste buds.
Main Ingredients- 1 Squid
- 1 Tbsp Mirin (cooking wine)
- 1 Cucumber
- 1 tsp Salt
- 1 Tbsp Corn syrup
- 2 cm Small Carrot
- 1/3 Small Onion
- 1/4 Green Bell Pepper
- 1/2 Green Onion
Dressing- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Soy Sauce
- 2 Tbsp Vinegar
- 1 tsp Ginger Syrup
- 1 Tbsp Plum Extract
- A pinch of Black Pepper
- 1.5 Tbsp Sugar
- 1 tsp Tuna Extract
- 1 Tbsp Sesame Oil
- 1/2 Tbsp Toasted Sesame Seeds
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Soy Sauce
- 2 Tbsp Vinegar
- 1 tsp Ginger Syrup
- 1 Tbsp Plum Extract
- A pinch of Black Pepper
- 1.5 Tbsp Sugar
- 1 tsp Tuna Extract
- 1 Tbsp Sesame Oil
- 1/2 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, wash and prepare the cucumber. Slice it thinly, place it in a bowl, and gently mix with 1 tsp of salt and 1 Tbsp of corn syrup. Let it marinate for about 15 minutes. This process will make the cucumber extra crispy and infuse it with flavor.
Step 2
Clean the prepared squid and remove the skin. Make diagonal cuts on the inside of the squid with a knife. This scoring will make the squid look more appealing when cooked and help it absorb the dressing better, making it even more delicious.
Step 3
Boil water in a pot and add 1 Tbsp of mirin to eliminate any fishy odor from the squid. Once the water is boiling, add the squid and blanch it for just about 1 minute. Be careful not to overcook, as it can become tough. Rinse the blanched squid under cold water, drain, and cut into bite-sized pieces.
Step 4
Cut the squid into appropriate sizes and set aside.
Step 5
Slice the vegetables to be mixed in nicely. Thinly julienne the carrot and slice the onion into strips. Remove the seeds from the green bell pepper and slice it to a similar size. Finely chop the green onion. Ensure all vegetables are cut to a size comparable to the squid for a harmonious blend.
Step 6
Rinse the marinated cucumber lightly under cold water to remove excess salt and moisture. Squeeze out as much water as possible with your hands; this prevents the salad from becoming watery and ensures the dressing adheres well.
Step 7
Now, let’s make the delicious dressing. In a bowl, combine 1 Tbsp gochujang, 1 Tbsp gochugaru, 1/2 Tbsp minced garlic, 1/2 Tbsp soy sauce, 2 Tbsp vinegar, 1 tsp ginger syrup, 1 Tbsp plum extract, a pinch of black pepper, 1.5 Tbsp sugar, and 1 tsp tuna extract. Mix them well. You can adjust the sugar to your preference.
Step 8
In a large bowl, combine the squeezed cucumber, prepared vegetables, and blanched squid. Pour the prepared dressing evenly over the ingredients.
Step 9
Gently mix everything together so that the dressing coats all the ingredients evenly. Finally, add 1 Tbsp of sesame oil and 1/2 Tbsp of toasted sesame seeds and mix lightly one more time. Your delicious squid and vegetable salad, glistening with oil, is ready! It’s delicious right away, but chilling it in the refrigerator for a bit will make it even more refreshing and tasty.
