Aromatic Minari and Chewy Squid Salad
Aromatic Minari and Chewy Squid Salad
Beat Springtime Fine Dust with a Healthy Recipe! How to Make Delicious Minari and Squid Salad
Spring has arrived, bringing with it the unwelcome guest of fine dust! During times like these, it’s crucial to consume seasonal foods that help detoxify our bodies and boost immunity. Enjoy this fresh spring dish featuring fragrant minari (water parsley) and tender squid. Minari is rich in vitamins and minerals that aid in expelling heavy metals from fine dust, while squid’s taurine is excellent for relieving fatigue. Served with a zesty and sweet gochujang sauce, it’s perfect even when you have a low appetite!
Main Ingredients- 2 squids
- About 200g of minari (water parsley)
- A pinch of salt
- Gochujang sauce (to taste)
Cooking Instructions
Step 1
First, let’s prepare the vibrant minari. Trim off any yellow leaves, wilted parts, and dirty roots from the minari. Place the trimmed minari in a bowl, cover with plenty of water, and add 1-2 tablespoons of vinegar. Let it soak for about 10 minutes. Soaking in vinegar water helps remove any earthy smell and makes the minari even fresher. After 10 minutes, rinse the minari thoroughly under running water to remove any dirt or debris. Finally, drain the water well using a colander. Your minari is now ready!
Step 2
Next, we’ll prepare the fresh squid. If you’ve bought whole squid, carefully remove the internal organs, the hard cartilage in the head, the beak, and the eyes. Wash it clean under running water and then cut it into bite-sized pieces. If you prefer to remove the squid’s skin, you can easily do so by gripping the skin with a paper towel or a clean cloth and gently pulling it off. Removing the skin will result in a more tender texture.
Step 3
Now, it’s time to blanch the fragrant minari. Bring a pot of water to a boil. Once boiling, add the cleaned minari and a pinch of salt. To maintain its crisp texture, it’s important not to overcook it – blanch for just about 30-40 seconds! Immediately after blanching, transfer the minari to a bowl of ice-cold water to stop the cooking process. Rinse it several times, then drain thoroughly in a colander. Set aside.
Step 4
We’ll blanch the chewy squid similarly to the minari. Add the prepared squid to the boiling water. Be careful not to overcook it, as it can become tough. As soon as the squid turns opaque and starts to gently boil, remove it from the water. Rinse it thoroughly in cold water to preserve its firm, chewy texture. Drain well in a colander.
Step 5
Arrange the nicely blanched minari and squid attractively on a plate. Serve with a delicious, zesty-sweet gochujang sauce, and your beautiful dish is complete. Enjoy this minari and squid salad brimming with the fresh flavors of spring!
Step 6
Although the recent spring rain has slightly reduced the fine dust levels, we can’t be complacent as it can return anytime. It’s crucial to consistently eat foods like minari, which help expel heavy metals, and proactively maintain our body’s health!
Step 7
Why not bring this delicious and healthy minari dish to your table often for the well-being of your loved ones? I hope you enjoy the fresh spring season and stay healthy!
