Squid and Scallion Rolls: A Refreshing Spring Delight
A Simple Yet Elegant Dish Featuring Scallions and Squid
Spring scallions are naturally sweet and are known for their immune-boosting properties. Even the roots can be brewed into a soothing tea for a sore throat. We’ve transformed these sweet, spring scallions into a beautiful ‘Squid and Scallion Roll’. This dish is as delightful to look at as it is to eat, showcasing the fresh flavors of spring.
Main Ingredients
- 1 squid
- 30 scallions
Cooking Instructions
Step 1
Begin by carefully trimming the scallions. Wash them thoroughly under running water, removing any dirt, especially around the roots. Discard any wilted or damaged leaves.
Step 2
Bring a pot of water to a boil and add 1 teaspoon of salt. Add the prepared scallions and blanch them briefly. Avoid overcooking; aim for about 15-20 seconds until they are tender yet still slightly crisp. If the white base of the scallions is particularly thick, you can blanch that part for an additional minute to ensure even cooking. This quick blanching helps retain their vibrant green color and crunchy texture.
Step 3
Immediately transfer the blanched scallions to a bowl of ice-cold water. This rapid cooling stops the cooking process, preserves the bright green color, and enhances their crispness. Once cooled, gently drain the scallions and set them aside.
Step 4
Prepare the fresh squid by removing the ink sac and innards. Clean the squid thoroughly inside and out under cold running water. You can choose to peel off the outer skin or leave it on, depending on your preference.
Step 5
When cooking the squid, you can omit the salt in the boiling water. Instead, add 1 teaspoon of sugar and 1 tablespoon of cooking wine. This not only helps to eliminate any fishy odor but also enhances the squid’s natural sweetness and umami. Boil the squid for about 2-3 minutes until it turns opaque and is tender.
Step 6
Once cooked, remove the squid and let it cool slightly. Slice the squid body into 0.7 cm thick rounds. For the tentacles, cut them into manageable sections of 2-3 tentacles each for a visually appealing presentation.
Step 7
Now, it’s time to assemble the rolls. Place 2-3 blanched scallions neatly onto a slice of squid body. Gently roll the squid around the scallions, creating a neat bundle. Arrange the finished rolls attractively on a serving plate.
Step 8
Prepare the flavorful chili-vinegar sauce (chojang). In a small bowl, combine 3 tablespoons of gochujang, 3 tablespoons of vinegar, and 3 tablespoons of sugar. The basic ratio is 1:1:1, but feel free to adjust the amount of vinegar and sugar to your taste, depending on the specific flavor of your gochujang. For an extra touch of flavor, you can add a tiny pinch of salt. Serve the Squid and Scallion Rolls with this delicious sauce for dipping.
