Spicy & Tangy Squid Salad with Plenty of Minari
Spicy & Tangy Squid Salad with Plenty of Minari
The Perfect Appetizer! Spicy and Sweet Squid Salad with Abundant Minari
On days like today, when it’s cold and you’re not feeling particularly hungry, a spicy dish is just the thing! I spotted some fresh squid at the market and immediately thought of making squid salad. Adding a generous amount of fragrant minari (water parsley) takes it to another level. The combination of the sweet, sour, and spicy dressing with the crisp vegetables, chewy squid, and aromatic minari is simply fantastic! This simple yet impressive squid salad is perfect as an appetizer or a delightful dish when your appetite is lagging. Shall we get started and make it together?
Squid Salad Ingredients- 1 squid (cleaned)
- 15 sprigs of minari (water parsley)
- 5 stalks of scallions
- 1/2 carrot
- 1 onion
- 1/2 pear
- 2 Korean green chilies (cheongyang peppers)
- 2 red bell peppers
Dressing- 3 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp sugar
- 1 Tbsp corn syrup (or rice syrup)
- 4.5 Tbsp vinegar
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- A pinch of black pepper
- 3 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp sugar
- 1 Tbsp corn syrup (or rice syrup)
- 4.5 Tbsp vinegar
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- A pinch of black pepper
Cooking Instructions
Step 1
I bought pre-cleaned squid from the market. (If you can get fresh squid from a traditional market, even better!) Rinse the cleaned squid thoroughly under cold water. Place it on a cutting board and carefully score it diagonally with the back of your knife. Then, score it again in the opposite diagonal direction. This scoring helps the squid cook evenly and absorb the dressing better.
Step 2
Cut the scored squid into bite-sized pieces. Some people prefer to remove the skin, but I often leave it on. If you find the skin a bit chewy, you can easily remove it by gently rubbing it with a paper towel.
Step 3
Bring a pot of water to a rolling boil. Add the scored squid and blanch for about 2 minutes. Be careful not to overcook, as it will become tough! Immediately drain the squid and rinse it under cold water to stop the cooking process. Drain it well in a colander.
Step 4
Now, let’s prepare the vegetables. Slice the Korean green chilies, red bell peppers, onion, and carrot into similar-sized pieces. You can use whatever vegetables you have on hand, but adding pear is highly recommended as it brings a wonderful sweet and tangy flavor along with a refreshing crunch.
Step 5
Wash the scallions and minari thoroughly. Cut the scallions into pieces about 1-1.5 inches long (roughly the width of a finger). Remove any tough lower stems from the minari and chop it into similar lengths as the scallions. Feel free to add plenty of minari if you love its unique aroma!
Step 6
Time to make the dressing! In a bowl, combine 3 Tbsp gochujang, 2 Tbsp gochugaru, 3 Tbsp sugar, 1 Tbsp corn syrup, 1 Tbsp minced garlic, 4.5 Tbsp vinegar, 1 Tbsp sesame oil, and a pinch of black pepper. Mix everything well. (You can adjust the seasoning ratios to your preference.)
Step 7
In a large mixing bowl, add the blanched squid and all the prepared vegetables EXCEPT the minari. Pour the dressing over them and gently toss everything together until the ingredients are well coated. We’ll add the minari at the very end to keep it fresh and crisp.
Step 8
Taste the dressing. The spicy, sweet, and tangy aroma is mouthwatering! Check the seasoning and adjust with more sugar or vinegar if needed. It’s already delicious, but the addition of minari will elevate the flavor with its refreshing fragrance.
Step 9
Finally, add the prepared minari to the bowl and gently mix it in one last time. Your delicious and fragrant squid salad with plenty of minari is now ready! Enjoy the perfect harmony of crisp vegetables, chewy squid, and aromatic minari.
