Zesty Squid Salad
[Easy Home Meal] A Refreshing and Tangy Squid Salad Recipe
A delightful dish perfect for the whole family! This squid salad is an excellent side dish for kids with their rice, and a fantastic appetizer for adults to enjoy with drinks. The combination of fresh vegetables and chewy squid creates a burst of delicious flavor.
Main Ingredients
- 300g squid (cleaned)
- 1/2 onion
- 1/2 mini bell pepper of each color
- 50g Korean chives (yeongyang buchu)
For Blanching Squid
- Pinch of salt
- Pinch of salt
Cooking Instructions
Step 1
First, prepare the vegetables for your squid salad. Peel the onion and thinly slice it into julienne strips.
Step 2
Soak the julienned onion in cold water for about 10 minutes to remove its sharp, pungent taste. Afterward, drain it thoroughly, pressing out excess water. This process preserves the onion’s sweetness while keeping its crisp texture.
Step 3
Wash the colorful mini bell peppers, remove the seeds, and thinly slice them into julienne strips, similar in thickness to the onion. These will add vibrant color and visual appeal to your salad.
Step 4
Wash the fragrant Korean chives (yeongyang buchu) and pat them dry. Cut them into approximately 5cm lengths for easy eating. Their subtle aroma complements the squid beautifully.
Step 5
Now, let’s prepare the star of our dish: the squid. Remove the skin from the squid’s body. A helpful tip is to hold the squid firmly with a paper towel while peeling; this prevents slippage and makes the skin easier to remove cleanly.
Step 6
Next, score the inside surface of the squid’s body. Using a sharp knife, make shallow cuts horizontally, vertically, or diagonally. The closer the cuts, the more beautifully the squid will curl when blanched, making for a prettier presentation.
Step 7
Cut the scored squid into pieces approximately 5cm long and about 3cm thick. Cutting them too small might diminish the chewy texture, so aim for a satisfying bite-size.
Step 8
Bring a pot of water to a boil and add a pinch of salt. Carefully add the prepared squid and blanch for a very short time, about 40 to 50 seconds. Be cautious not to overcook, as squid can become tough. Immediately rinse the blanched squid under cold water to stop the cooking process and maintain its firm, chewy texture.
Step 9
The secret to a delicious squid salad lies in this dressing! Combine 2 Tbsp soy sauce, 1.5 Tbsp sugar, 0.5 Tbsp sesame oil, 2 Tbsp vinegar, 1 Tbsp mirin, 1.5 Tbsp oyster sauce, 1 Tbsp minced garlic, and a pinch of salt in a bowl. Whisk until the sugar is dissolved to create a flavorful dressing. You can adjust the sweetness or tanginess by altering the amounts of sugar and vinegar to your preference.
Step 10
Place the prepared squid in a bowl and add about half of the prepared dressing. Gently toss to coat the squid, allowing it to marinate for about 5 minutes. This step helps the squid absorb the flavors for a richer taste.
Step 11
Finally, just before serving, combine the marinated squid with the prepared onion, bell peppers, and Korean chives in a large bowl. Add the remaining dressing and toss everything together gently until well combined. Your refreshing and tangy squid salad is ready!
Step 12
An extra tip! If you enjoy a bit of heat, finely chop half a Cheongyang chili pepper and add it to the salad when tossing. This will add a delightful spicy kick and a more Korean-inspired flavor profile. Feel free to add a touch of heat to suit your taste.
