Spicy & Tangy Seasoned Squid Salad
Spicy & Tangy Seasoned Squid Salad
Recreate the Authentic Daegu Bangogae Style Seasoned Squid Salad! The Secret to a Delicious Seasoning for Squid Dishes.
Here’s how to make a delicious and refreshing seasoned squid salad! I’ll also share the secret seasoning recipe that perfectly captures the taste of Daegu’s famous Bangogae seasoned squid. Enjoy a restaurant-quality dish at home with fresh ingredients and a special sauce.
Main Ingredients & Vegetables- 1 squid (approx. 200-250g)
- 100g onion (about 1/2 medium onion)
- 50g Korean parsley (minari, about 1/2 bunch)
- 100g cabbage (about 1/4 small head)
- 30g carrot (for color)
Cooking Instructions
Step 1
First, let’s prepare the fresh ingredients for our seasoned squid salad. You’ll need 1 squid, 100g of thinly sliced onion, 50g of Korean parsley cut into short lengths, 100g of shredded cabbage, and 30g of thinly sliced carrot for a pop of color. Cutting all the vegetables to a size similar to the squid will ensure a pleasant bite when mixed together.
Step 2
On the inside surface of the squid, make shallow diagonal cuts using a knife for green onions or the back of a regular knife. This scoring technique helps the squid cook beautifully and allows the seasoning to penetrate deeply, making it even more flavorful. Using a knife specifically for green onions makes this step much easier.
Step 3
Gently blanch the prepared squid in boiling water. It’s crucial not to overcook it, as it can become tough. Blanch for only about 30 seconds to 1 minute, just until the pinkish color disappears. Immediately remove the squid from the hot water and rinse it under cold running water to stop the cooking process. Cooling it quickly in cold water helps maintain its chewy texture and vibrant color.
Step 4
After thoroughly cooling the squid in cold water, pat it dry with paper towels to remove excess moisture. Any remaining water can dilute the seasoning and make the salad less flavorful. Once dry, slice the squid into bite-sized pieces, about 1-1.5 cm wide. For a detailed visual guide on how to prepare the squid, please refer to the accompanying video.
Step 5
Now, prepare the vegetables. Slice them to a size similar to the squid pieces. Shred the onion, and thinly slice or shred the cabbage. Cut the Korean parsley into roughly 5cm lengths, and thinly julienne the carrot for a touch of color.
Step 6
Combine the sliced squid and all the prepared vegetables in a large mixing bowl. This recipe is designed to be delicious whether eaten immediately or chilled for a short while. If you enjoy mixing rice with the flavorful sauce, adding a generous amount of vegetables as done here will enhance the experience.
Step 7
It’s time to make the delicious cho-muchim (spicy-sweet-tangy) seasoning! It’s very simple. In a small bowl, combine 4 tablespoons of gochujang, 4 tablespoons of gochugaru, 4 tablespoons of vinegar, 4 tablespoons of apple syrup (or plum syrup), 1 teaspoon of minced garlic, and 1 teaspoon of toasted sesame seeds. Mix them well. You can add a pinch of salt to adjust the seasoning according to your preference.
Step 8
Pour the prepared seasoning generously over the squid and vegetables in the bowl. Don’t be shy with the sauce; ample seasoning is key to a delicious muchim! Gently toss everything together with your hands, ensuring the seasoning coats all the ingredients evenly. This mixture is so tasty, you’ll find yourself finishing a whole bowl of rice with it!
Step 9
And there you have it – a wonderfully spicy, sweet, and tangy seasoned squid salad that will awaken your appetite! Enjoy this delightful dish with your family for dinner tonight. It’s fantastic on its own, but also makes an incredible dish if you toss it with some cooked noodles. Slicing the squid even thinner and mixing it with rice is also a treat, as is adding it to a bowl of rice with fresh lettuce, seaweed flakes, and sesame oil. Enjoy it in various delicious ways!
