Spicy and Tangy Stir-Fried Squid and Balloon Flower Root Salad
Spicy and Tangy Stir-Fried Squid and Balloon Flower Root Salad
A Perfect Harmony of Chewy Squid and Crunchy Balloon Flower Root! A Delectable Side Dish to Awaken Your Appetite
Experience the exquisite combination of chewy squid and crisp balloon flower root! This recipe features a spicy, sweet, and tangy salad tossed in a delicious gochujang-based dressing that will surely tantalize your taste buds. While delicious on their own, combining squid and balloon flower root elevates both the texture and flavor profile, making it an irresistible dish. It’s perfect as a flavorful side dish for your meals or as a special offering for guests.
Main Ingredients- 2 handfuls of prepared balloon flower root (approx. 200g)
- 1 cup water
- 1 Tbsp coarse salt
- 150g boiled squid body
- 1 stalk of green onion or leek (white parts preferred, thinly sliced and chopped)
Cooking Instructions
Step 1
Prepare Balloon Flower Root: In a large bowl, place the balloon flower root and add 1 Tbsp of coarse salt. Pour in 1 cup of water and let it soak, ensuring the balloon flower root becomes moist. This step helps effectively remove any bitterness or astringency from the root.
Step 2
Remove Astringency: Gently rub the balloon flower root with your hands while it’s in the salt water. This vigorous rubbing process helps to eliminate the tough, astringent taste, making it much softer and more palatable.
Step 3
Rinse Balloon Flower Root: After rubbing with salt, rinse the balloon flower root thoroughly under running cold water to remove all saltiness. Squeeze out excess water before setting aside. (Yields about 2 handfuls).
Step 4
Prepare Squid: Use 150g of a prepared squid body. Remove the triangular fins from the squid body and then cut the body in half lengthwise.
Step 5
Slice Squid into Strips: Slice the halved squid body into very thin strips. Thinly sliced squid will have a tender texture and absorb the dressing better.
Step 6
Blanch Squid (Step 1): Bring a pot of water to a rolling boil. Once boiling, add the sliced squid and stir gently with chopsticks to prevent sticking. Cook briefly.
Step 7
Blanch Squid (Step 2): As soon as the water returns to a rolling boil after adding the squid, immediately remove the squid. Overcooking will make it tough, so brief blanching is key.
Step 8
Cool Squid: Drain the blanched squid using a sieve and rinse it thoroughly under cold running water to cool it down quickly. This step helps maintain the squid’s chewy texture.
Step 9
First Seasoning Mix: In a large bowl, combine the prepared balloon flower root and the cooled, blanched squid. First, add 3 Tbsp of gochugaru and gently toss to coat everything evenly with the chili flakes. This initial coating helps the other seasonings adhere better.
Step 10
Second Seasoning Mix: To the gochugaru-coated ingredients, add 1.5 Tbsp gochujang, 3 Tbsp vinegar, 1 Tbsp maesilcheong, 1 Tbsp sugar, 1 Tbsp minced garlic, and 1 Tbsp sesame oil. Mix thoroughly but gently, ensuring all ingredients are well-coated without mashing them.
Step 11
Finishing Touches: Finally, add 1 Tbsp of sesame seeds and the thinly sliced green onion. Gently mix everything together to complete your delicious squid and balloon flower root salad. It’s tasty right away, but chilling it in the refrigerator for a while will allow the flavors to meld even further.
