Spicy and Tangy Stir-fried Cuttlefish Salad
Spicy and Tangy Stir-fried Cuttlefish Salad
The Ultimate Drink Pairing: Delicious Cuttlefish Salad Recipe for a Perfect Appetizer
December is often the busiest month of the year, filled with social gatherings and events. While I prefer to spend more time at home as I get older, the lure of good food and company often pulls me out! Recently, I was invited by my mentor to enjoy some fresh ingredients, and this delicious cuttlefish salad was the perfect dish. This recipe transforms fresh cuttlefish into a vibrant, flavorful salad with a delightful balance of spicy, sour, and sweet notes. It’s ideal as a side dish or a fantastic appetizer, especially when paired with your favorite beverage. Let’s get cooking!
Cuttlefish Salad Main Ingredients- 5 packs pre-cleaned cuttlefish (approx. 500g)
- 2 cucumbers
- 1 carrot
- 5 Korean green chili peppers (cheongyang)
- 1 red chili pepper
- 1 onion
- 1/2 stalk green onion
Cuttlefish Salad Seasoning- 1 Tbsp minced garlic
- 1.5 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp red pepper paste (gochujang)
- 2 Tbsp sugar
- 2 Tbsp vinegar
- 1 Tbsp salt
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1.5 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp red pepper paste (gochujang)
- 2 Tbsp sugar
- 2 Tbsp vinegar
- 1 Tbsp salt
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Start with pre-cleaned cuttlefish packs. This makes preparation much quicker and easier.
Step 2
Even though they are pre-cleaned, it’s essential to do a second round of cleaning. Check for any remaining guts or impurities and rinse them thoroughly under running water.
Step 3
Wash all the vegetables that will be added to the salad. Thinly slicing them will help them absorb the seasoning better and make the salad easier to eat.
Step 4
Peel the skin off the cleaned cuttlefish. Carefully remove the eyes and the hard beak area. This step ensures a more tender texture.
Step 5
Peel the carrot and slice it thinly, similar in size to the cuttlefish pieces or into bite-sized portions.
Step 6
Slice the cucumbers into similar bite-sized pieces. Sprinkle 1/2 Tbsp of salt and 1/2 cup of rice syrup (or corn syrup) over the sliced cucumbers and carrots. Mix well and let them sit for about 30 minutes. This process draws out excess moisture, keeping the vegetables crisp and allowing them to absorb flavors better.
Step 7
Bring a pot of water to a rolling boil. Add the prepared cuttlefish and blanch for exactly 1 minute. Cuttlefish has a thicker texture than regular squid, so a brief blanching is crucial to maintain its tender yet chewy texture. Stir occasionally to ensure even cooking.
Step 8
After blanching, do NOT rinse the cuttlefish under cold water. Instead, place it on a colander to drain and let it cool naturally. Rinsing with cold water can make the cuttlefish tough and diminish its delicious chewy texture.
Step 9
If you’re adding ingredients like minari (water dropwort) or other aromatic greens, blanch them very briefly in the boiling water and then drain. (This step is optional for this recipe but suggested for added flavor.)
Step 10
If using blanched minari, rinse it under cold water and squeeze out any excess moisture.
Step 11
You can see the firm and appealing texture of the blanched cuttlefish. Now, let’s get ready to mix everything together!
Step 12
Double-check your ingredients for the cuttlefish salad: 5 packs cuttlefish, 2 cucumbers, 1 carrot, 5 green chilies, 1 red chili, 1 onion, 1/2 green onion. Slice or chop the vegetables as desired. Slice the onion and green onion into thin strips, and thinly slice the chilies diagonally, removing the seeds.
Step 13
After about 30 minutes of salting, the cucumbers and carrots will have released a significant amount of water. Discard this liquid.
Step 14
Squeeze the salted cucumbers and carrots firmly by hand to remove as much water as possible. This step is vital to prevent the salad from becoming watery and to ensure the seasoning adheres well.
Step 15
In a large mixing bowl, combine the squeezed cucumbers and carrots, the prepared cuttlefish, sliced onion, green onion, and chili peppers. Now, add all the seasoning ingredients: 1 Tbsp minced garlic, 1.5 Tbsp gochugaru, 1 Tbsp gochujang, 2 Tbsp sugar, 2 Tbsp vinegar, 1 Tbsp salt, 1 Tbsp fish sauce, and 1 Tbsp sesame oil.
Step 16
Mix everything thoroughly with your hands, ensuring the seasoning is evenly distributed. Since the ingredients are lightly blanched or salted, you can mix quite vigorously. Taste the salad and adjust the seasoning as needed. Add more salt or fish sauce if it’s too bland, more sugar if you prefer it sweeter, or more vinegar for extra tang. The current seasoning ratio is perfect!
Step 17
Your delicious and abundant cuttlefish salad is ready! The visual appeal alone is mouthwatering.
Step 18
Arrange the finished cuttlefish salad generously on a serving plate. Does it feel like something is missing for the perfect finish? A good salad often needs a perfect companion.
Step 19
As expected! Cooked noodles are ready to complement the cuttlefish salad, making the meal even more satisfying. Enjoying this spicy, sour, and sweet salad with noodles is pure bliss! You might find yourself covered in sweat from the deliciousness, but the refreshing feeling will surely blow away any stress.
Step 20
The first week of December has flown by already! Amidst the busy end-of-year rush, find joy in delicious food. This cuttlefish salad recipe is perfect for hosting guests or celebrating special occasions. Stay warm and healthy during this weather, and have a wonderful weekend! Thank you!
