Spring Delight! Flavorful Chive and Squid Salad Recipe
A Refreshing Chive and Squid Salad Bursting with Spring Flavors
Combine fragrant chives, a quintessential spring herb, with plump, tender squid for a wonderfully seasoned salad. Gently toss everything in a delicious gochujang-based dressing to create a vibrant and aromatic chive and squid salad that will awaken your taste buds this spring. Perfect as a side dish or a light appetizer!
Main Ingredients- Fresh Chives: 2 bundles (approx. 200g)
- Prepared Squid: 1 whole squid (body approx. 150-200g)
- Coarse Salt: A pinch (for blanching chives)
Sweet & Tangy Dressing- Store-bought Gochujang Sauce (Spicy & Sweet Pepper Paste): 3 Tbsp
- Plum Extract or Oligosaccharide: 1 Tbsp (for sweetness and shine)
- Minced Garlic: 1 Tbsp (for robust garlic flavor)
- Gochugaru (Korean Chili Flakes): 1/2 Tbsp (for color and mild heat, adjust to taste)
- Sesame Oil: 1/2 Tbsp (for nutty aroma)
- Toasted Sesame Seeds: 1/2 Tbsp (for garnish and nutty crunch)
- Store-bought Gochujang Sauce (Spicy & Sweet Pepper Paste): 3 Tbsp
- Plum Extract or Oligosaccharide: 1 Tbsp (for sweetness and shine)
- Minced Garlic: 1 Tbsp (for robust garlic flavor)
- Gochugaru (Korean Chili Flakes): 1/2 Tbsp (for color and mild heat, adjust to taste)
- Sesame Oil: 1/2 Tbsp (for nutty aroma)
- Toasted Sesame Seeds: 1/2 Tbsp (for garnish and nutty crunch)
Cooking Instructions
Step 1
Start by preparing the chives. Gently rinse them under running water, removing any dirt or tough roots. Be careful not to bruise the delicate leaves. Bring a pot of water to a boil, add a pinch of coarse salt, and carefully add the clean chives. Blanch for about 30 seconds to 1 minute. This brief blanching removes any bitterness while keeping the chives crisp and vibrant.
Step 2
Once the chives are blanched, remove them with a slotted spoon. You can use the same boiling water, or bring fresh water to a boil. If your squid is whole, you can cut it into rings or bite-sized pieces. Add the prepared squid to the boiling water and cook for no more than 1 minute. Overcooking squid will make it tough, so watch it closely.
Step 3
Immediately transfer the blanched chives and squid to a bowl of ice-cold water. This stops the cooking process and helps maintain their bright color and crisp texture. Once cooled, gently press them with your hands to squeeze out as much excess water as possible. Excess moisture can dilute the dressing. Cut the chives into manageable lengths and the squid into bite-sized pieces.
Step 4
Now, let’s make the flavorful dressing. In a small bowl, combine 3 tablespoons of gochujang sauce, 1 tablespoon of plum extract (or oligosaccharide), 1 tablespoon of minced garlic, 1/2 tablespoon of gochugaru, and 1/2 tablespoon of sesame oil. Stir well until all the ingredients are thoroughly mixed, creating a balanced sweet, tangy, and slightly spicy sauce. Taste and adjust seasonings if needed.
Step 5
In a larger mixing bowl, place the prepared chives and squid. Pour the dressing over them. Gently toss everything together with your hands, ensuring the chives and squid are evenly coated with the sauce. Avoid over-mixing, which can make the chives mushy. Finally, sprinkle with toasted sesame seeds for an extra layer of flavor and visual appeal. Enjoy this delightful spring salad!
