Immerse yourself in the refreshing embrace of the Korean coastline with our Chilled Squid & Seaweed Salad recipe. It’s not just a dish—it’s an ode to the ocean, a testament to Korea’s timeless culinary traditions and rich maritime heritage.
Korean Chilled Squid & Seaweed Salad Recipe
CHILLED SQUID AND SEAWEED SALAD
Dive deep into the refreshing world of our Chilled Squid and Seaweed Salad Korean Recipe. The harmony of flavors promises an experience like none other. If this recipe transports you straight to the shores of Korea, don't forget to share it with your fellow food lovers and hit that subscribe button for more culinary journeys!
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Servings: 4 people
Calories: 16kcal
Cost: 25
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Equipment
1 medium pot
Ingredients
- 1/2 cup dried wakame seaweed (miyuk)
- 1 medium squid (about 1 pound), cleaned and cut into 2-inch pieces
- 2 teaspoons gochugaru
- 1 tablespoon gochujang or gluten-free gochujang
- 1 tablespoon soy sauce or gluten-free soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon sugar
- 2 tablespoons rice vinegar
- 1 kirby cucumber or pickling cucumber, thinly sliced
- 1/4 medium red onion, thinly sliced
- 1/2 small jicama, peeled and thinly sliced
- 1 small green chile, like Korean or jalapeño, seeded and thinly sliced
- 1 scallion, finely chopped
- Salt
- Freshly ground black pepper
Instructions
- Soak the seaweed in water for 15 minutes. Drain well, and if not already in small pieces, cut into 1-inch pieces.
- Prepare an ice water bath (a large bowl filled with cold water and ice).
- Bring a medium pot of water to a boil over medium-high heat. Add the squid and parboil for about 30 seconds, then immediately plunge it into the ice water bath to stop cooking. Drain well, patting dry if needed.
- In a large bowl, combine the gochugaru, gochujang, soy sauce, sesame oil, sugar, and vinegar and mix well.
- Add the cucumber, onion, jicama, chile, and scallion to the bowl, along with the squid. Season with salt and pepper. Toss to combine.
- Serve immediately.
Video
Notes
INGREDIENT TIP: If you can’t find jicama, you can substitute radish, but reduce the amount, because of radish’s peppery flavor.
Nutrition
Calories: 16kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 17mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 297IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.2mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Serving Suggestions for Chilled Squid & Seaweed Salad
The allure of our Chilled Squid and Seaweed Salad lies not only in its flavors but also in how it’s presented and what it’s paired with. Here’s how to make the most of this oceanic masterpiece:
- Occasions: This dish is the epitome of summertime elegance. It’s perfect for garden luncheons, beach picnics, or any daytime gathering where light and refreshing dishes are desired.
- Audience: Impress seafood lovers, those who lean towards Asian or Korean cuisines, or anyone looking for a healthy, refreshing dish.
- Complementary Sides: Think light. Glass noodles stir-fried with veggies, a clear soup with tofu, or even a delicate kimchi variant can pair beautifully.
- Beverages: A chilled glass of white wine, preferably a crisp Sauvignon Blanc, or traditional Korean drinks like Makgeolli or cold barley tea can enhance the marine flavors.
- Presentation: Serve in shallow bowls, letting the vibrant colors play against neutral porcelain. Or, for a more rustic touch, wooden bowls can echo the natural essence of the dish.
Cooking Tips for Chilled Squid & Seaweed Salad
Navigating the world of seafood can be tricky, but with a few handy tips, you’ll master this delightful dish:
- Freshness First: Always choose the freshest squid. It should have a pleasant ocean smell, not an overpowering fishy aroma.
- Tender Tentacles: Overcooking squid makes it rubbery. Always keep an eye on your cooking time, especially if roasting or blanching.
- Seaweed Selection: Opt for seaweeds like wakame or dulse. Ensure they’re well-rinsed to remove any lingering saltiness.
- Marination Magic: Allow the squid ample time to marinate. The longer it sits (within reason), the better the flavors meld.
- Avoid Sogginess: If you’re adding any veggies like cucumber or radish, make sure they’re well-drained to prevent a watery salad.
FAQs about Chilled Squid & Seaweed Salad
- Can I use frozen squid for this recipe? Absolutely! While fresh squid is ideal, frozen squid can work well too. Ensure it’s thoroughly defrosted and pat it dry before marinating or cooking.
- How long can I store the salad in the refrigerator? It’s best enjoyed fresh, but leftovers can be stored in an airtight container for up to two days. Beyond that, the squid may lose its texture and freshness.
- Can I add other seafood to the salad? Certainly! Thin slices of sashimi-style fish or even cooked shrimp can elevate the dish further. Just ensure the additional seafood complements rather than overwhelms the squid and seaweed flavors.
- I’m not a fan of spicy food; can I skip the chili flakes? Of course! Adjust the seasoning to suit your palate. You might consider adding a touch more lemon or lime for an added zing without the heat.
- Any tips for making the dish vegetarian? While the core of this dish is squid, a vegetarian version can replace squid with firm tofu or even avocado slices for a creamy texture. Keep the seaweed and other flavorings consistent to maintain the Korean essence of the dish.
Korean culinary magic in a bowl. Try our Chilled Squid & Seaweed Salad Recipe for a refreshing and authentic experience. Dive in and enjoy!
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.
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