Chef Cheonsanghyun’s Special Seasoned Squid Recipe (Al-Toran Style)
Chef Cheonsanghyun’s Special Seasoned Squid Recipe (Al-Toran Style)
Must-Try Al-Toran Seasoned Squid: The Perfect Companion to Chungmu Kimbap!
Let’s recreate the beloved seasoned squid, a classic side dish often enjoyed with Chungmu Kimbap from Tongyeong. This recipe, inspired by Chef Cheonsanghyun from the popular Korean cooking show ‘Al-Toran’, focuses on bringing out the chewy texture and rich umami of the squid with a perfectly balanced sweet, spicy, and tangy sauce.
Main Ingredients- 1 whole fresh squid
- 200ml water (for blanching the squid)
Seasoning for Squid Salad- 1 Tbsp onion juice
- 1 Tbsp chopped scallions (green parts)
- 1/2 Tbsp toasted sesame seeds
- 1.5 Tbsp all-purpose seasoning paste
- 1 Tbsp sesame oil
- 1 Tbsp squid blanching water
All-Purpose Seasoning Paste (Make ahead for convenience!)- 5 Tbsp Cheongyang chili powder (for extra heat)
- 2 Tbsp regular chili powder
- 2 Tbsp sugar
- 2 Tbsp minced garlic
- 2 Tbsp anchovy sauce (fish sauce)
- 1 Tbsp vinegar
- 2 Tbsp soy sauce
- 2 Tbsp plum extract
- 2 Tbsp cooking wine (cheongju)
- 1 Tbsp onion juice
- 1 Tbsp chopped scallions (green parts)
- 1/2 Tbsp toasted sesame seeds
- 1.5 Tbsp all-purpose seasoning paste
- 1 Tbsp sesame oil
- 1 Tbsp squid blanching water
All-Purpose Seasoning Paste (Make ahead for convenience!)- 5 Tbsp Cheongyang chili powder (for extra heat)
- 2 Tbsp regular chili powder
- 2 Tbsp sugar
- 2 Tbsp minced garlic
- 2 Tbsp anchovy sauce (fish sauce)
- 1 Tbsp vinegar
- 2 Tbsp soy sauce
- 2 Tbsp plum extract
- 2 Tbsp cooking wine (cheongju)
Cooking Instructions
Step 1
First, prepare the squid by removing the innards. It’s best to leave the skin on for a more appealing texture and appearance. (Tip: If using frozen squid, thaw it by soaking it in cold water for about 10 minutes. The original Al-Toran recipe blanched the squid whole before cutting, but you can also use thawed, cut squid directly.)
Step 2
Bring 200ml of water to a boil. Carefully add the prepared squid and blanch it for about 1 minute. It’s crucial not to overcook the squid, as this will make it tough and rubbery.
Step 3
Prepare the onion juice. You can achieve this by blending a piece of onion and straining out the solids, using only the liquid. The onion juice adds a subtle sweetness and depth of flavor to the dish.
Step 4
Transfer the blanched squid, now cut into bite-sized pieces, into a large mixing bowl. Add 1 Tbsp of onion juice, 1 Tbsp of chopped scallions, 1/2 Tbsp of toasted sesame seeds, 1.5 Tbsp of the prepared all-purpose seasoning paste, and 1 Tbsp of sesame oil. Gently mix everything together with your hands, ensuring the squid is evenly coated. (To make the all-purpose seasoning paste: Combine 5 Tbsp Cheongyang chili powder, 2 Tbsp regular chili powder, 2 Tbsp sugar, 2 Tbsp minced garlic, 2 Tbsp anchovy sauce, 1 Tbsp vinegar, 2 Tbsp soy sauce, 2 Tbsp plum extract, and 2 Tbsp cooking wine. Mix well; it can be used immediately without resting.)
Step 5
Finally, add 1 Tbsp of the water used to blanch the squid. This is a key secret! This squid blanching water adds a wonderful oceanic umami flavor and helps to naturally season the squid.
Step 6
Gently toss everything together until all the ingredients and the sauce are well combined. You’ll see a beautifully vibrant and appetizing seasoned squid dish ready to impress!
Step 7
Enjoy the delightful combination of the spicy, sweet, and tangy sauce with the wonderfully chewy texture of the squid. It’s a perfect side dish for rice or a delicious snack!
