Chewy Squid Jjolmyeon Salad: The Ultimate Late-Night Snack
Chewy Squid Jjolmyeon Salad: The Ultimate Late-Night Snack
Our Home’s Favorite Late-Night Snack: Squid Jjolmyeon!
Squid salad is a popular dish often served as a side dish or for guests. But what if you replace the usual somyeon noodles with jjolmyeon? The resulting chewy texture is absolutely fantastic! In our household, we’re big squid fans, so we make this squid salad more often than whelk salad. On hot summer days like these, there’s no better late-night snack. I’ll be using the versatile sauce recipe I shared previously, so let’s get started!
Main Ingredients- 1 Squid (fresh and plump)
- 100g Cabbage (adds a refreshing crunch)
- 1/2 Onion (adds sweetness and flavor)
- 20g Carrot (for a touch of color)
- 1 handful Chives (for aromatic flavor)
- 10cm Green Onion (adds a clean taste)
- 1 serving Jjolmyeon noodles (the key to chewiness!)
- 20g Pickled Radish for Wraps (optional, if you want extra crunch)
- 1/4 Cucumber (for a cool and crisp texture)
- 2 Cheongyang Peppers (adjust for spiciness)
Versatile Sauce Base (Great for all kinds of mixed dishes!)- 4 Tbsp Gochujang (Korean chili paste)
- 6 Tbsp Gochugaru (Korean chili flakes)
- 6 Tbsp Vinegar
- 4 Tbsp Sugar
- Pinch of Black Pepper
- 2 Tbsp Minced Garlic
- 2 Tbsp Soy Sauce (regular)
- 8 Tbsp Maesil Cheong (Plum Extract – for sweetness and depth!)
- 2 Tbsp Sesame Oil
- 2 Tbsp Toasted Sesame Seeds
- 1/3 Tbsp Minced Ginger (or a pinch of ginger powder)
- 4 Tbsp Gochujang (Korean chili paste)
- 6 Tbsp Gochugaru (Korean chili flakes)
- 6 Tbsp Vinegar
- 4 Tbsp Sugar
- Pinch of Black Pepper
- 2 Tbsp Minced Garlic
- 2 Tbsp Soy Sauce (regular)
- 8 Tbsp Maesil Cheong (Plum Extract – for sweetness and depth!)
- 2 Tbsp Sesame Oil
- 2 Tbsp Toasted Sesame Seeds
- 1/3 Tbsp Minced Ginger (or a pinch of ginger powder)
Cooking Instructions
Step 1
First, let’s make the secret to a delicious sauce! Combine all the ingredients for the versatile sauce base and mix well. This sauce can be stored in the refrigerator and used for various mixed dishes, making it very convenient. It’s especially great for adding a burst of flavor to squid salad or spicy mixed noodles!
Step 2
Now, let’s prepare the vegetables that will provide that delightful crunch. Coarsely julienne the cabbage into bite-sized pieces. If you slice it too thinly, it might become mushy, so aim for a slightly thicker cut.
Step 3
For a touch of heat, remove the stems from the Cheongyang peppers, slice them in half lengthwise, and then cut them on the diagonal. If you like it spicier, you can increase the amount or remove the seeds.
Step 4
Carrots are added for color. Slice them thinly and flat. Avoid cutting them too thick so they blend well with the other vegetables in terms of texture.
Step 5
Cut the chives into roughly 5cm lengths. Chives can wilt if mixed for too long, so it’s best to add them towards the end of the mixing process.
Step 6
Slice the cucumber in half lengthwise, then cut it diagonally into bite-sized pieces for a cool and crisp addition.
Step 7
To reduce its pungency, finely julienne the onion. Soaking it in cold water for a short while before use is recommended. It will add sweetness and depth to the dish.
Step 8
Prepare the pickled radish by thinly julienning it. These ingredients are optional, so feel free to use other vegetables you have on hand (e.g., perilla leaves, bell peppers)! Create your own unique jjolmyeon salad.
Step 9
Now it’s time to prepare the star ingredient, the squid! Clean the squid, remove the skin, and make shallow, crosswise cuts on the inside. This helps the sauce penetrate better and makes the squid look appealing when cooked. Cut the tentacles into about 4-5cm lengths.
Step 10
Place the prepared squid in boiling water and blanch it briefly, just until the color changes. Be careful not to overcook, as it can become tough. Rinse the blanched squid under cold water to cool it down.
Step 11
Cook the jjolmyeon noodles in boiling water according to the package directions (usually around 3 minutes). After cooking, rinse them thoroughly under cold water to remove excess starch and enhance their chewy texture. Make sure to drain them well.
Step 12
Alright, it’s time to bring all the ingredients together! In a large bowl, combine the cooked jjolmyeon, blanched squid, and all the prepared vegetables. Add about 2-3 tablespoons of the versatile sauce to start. It’s important to taste as you go and adjust the sauce quantity, as adding too much at once can make it too salty or too bland. Gently mix everything together.
Step 13
Transfer the prepared squid jjolmyeon salad to a nice serving plate. Sprinkle some toasted sesame seeds on top for an extra nutty aroma – presentation matters! It’s a visually appealing dish that will make your mouth water.
Step 14
And there you have it – a delicious squid jjolmyeon salad! Now, enjoy this cool, sweet, and spicy dish for a fantastic late-night meal. The combination of chewy squid and noodles will bring pure happiness to your palate.
