Chewy Squid and Seaweed Wraps
Chewy Squid and Seaweed Wraps
[Easy Home Meal] Appetizing Spicy & Tangy Squid and Seaweed Wraps!
Introducing Squid and Seaweed Wraps, a delightful dish featuring the crisp texture of gracilaria seaweed and chewy, thinly sliced squid, paired with fresh vegetables. Dip them into a special spicy and tangy sauce for a truly satisfying meal. If rolling with rice paper seems too much trouble, you can simply mix the gracilaria, squid, and vegetables with the sauce for an equally delicious and neat dish. ^^
Main Ingredients- 150g squid, cleaned (1 medium squid)
- 50g salted gracilaria seaweed
- 30g cucumber
- 30g carrot
- 20g red onion
- 4 sheets rice paper
- 2 large perilla leaves (깻잎)
Spicy & Tangy Sauce- 50g cucumber (about 1/3 of a medium cucumber)
- 3-4 Tbsp store-bought cho-gochujang (spicy red pepper paste)
- 1 Tbsp vinegar
- 1 Tbsp plum extract (maesil-ek)
- 50g cucumber (about 1/3 of a medium cucumber)
- 3-4 Tbsp store-bought cho-gochujang (spicy red pepper paste)
- 1 Tbsp vinegar
- 1 Tbsp plum extract (maesil-ek)
Cooking Instructions
Step 1
After cleaning the squid, briefly blanch it in boiling water for about 30 seconds to 1 minute. Rinse it under cold water and let it cool. Be careful not to overcook, as it can become tough.
Step 2
Rinse the salted gracilaria seaweed in cold water 2-3 times to remove excess salt. Squeeze out any excess water. This will help retain its crisp texture.
Step 3
Once the blanched squid is cool, fold it in half and slice it into very thin julienne strips. If the tentacles are thick, cut them into bite-sized pieces.
Step 4
Peel or wash the cucumber, carrot, and red onion, then julienne them into thin strips similar in thickness to the squid. The vibrant colors of the vegetables will make the dish visually appealing.
Step 5
Prepare a shallow dish of lukewarm water. Dip one sheet of rice paper into the water, wetting both sides until it becomes pliable. Gently shake off excess water. Place a half-perilla leaf on the softened rice paper, followed by a generous amount of the julienned squid and gracilaria seaweed.
Step 6
Top the squid and seaweed with the julienned vegetables. Carefully roll the rice paper tightly. For a more secure wrap, you can cover it with a second layer of rice paper.
Step 7
To make the sauce, finely grate the cucumber and lightly squeeze out the excess liquid. In a bowl, combine the grated cucumber with the store-bought cho-gochujang, vinegar, and plum extract. Mix well to create the spicy and tangy cucumber sauce. Chilling it in the refrigerator will enhance its flavor.
Step 8
Cut the rolled squid and seaweed wraps into bite-sized pieces (about 2-3 cm thick) and arrange them on a plate. Serve with the prepared cucumber sauce for dipping. Alternatively, you can combine all the ingredients in a bowl and mix them with the sauce for a delightful one-bowl meal. ^^
