Home-style Korean Steamed Squid Salad Fresh Korean Squid with Good Texture and Flavor
Korean-style fresh jellyfish Seaweed squid Savory and delicious, it involves blanching fresh squid and then marinating it with sauce. Pairing it with crisp side dishes makes it very tasty; you will completely fall in love after one bite.
Ingredients:
300 grams of fresh squid,1/4 onion, 1/3 cucumber,1/2 red bell pepper, 1/2 green bell pepper, white Sesame seeds.Dressing: 1 tablespoon of chili sauce, 1 tablespoon of sesame oil,1 tablespoon of sugar, 1 tablespoon of soy sauce, half a spoon of garlic paste.
Steps:
1. Clean the fresh squid thoroughly and make cross-hatch cuts on the body part of the squid. Then blanch the squid bodies and tentacles in boiling water.2. Once the squid's body curls up, quickly remove it from the water (overcooking will toughen the meat). Drain the water and then cut the squid bodies and tentacles into small pieces. 3. Cut the onion into thin strips, cucumber into thin slices, and bell peppers into thin rings. Mix 1 tablespoon of chili sauce, 1 tablespoon of sesame oil, 1 tablespoon of sugar, 1 tablespoon of soy sauce, and half a spoon of garlic paste to make the dressing.4. Place the squid, onion strips, cucumber slices, green and red pepper rings in a large bowl, add the prepared dressing and some white sesame seeds. Use disposable gloves to mix well. Additional Note:
The key step for Korean-style fresh jellyfish is blanching. Never overcook the squid; remove it once you see its body curl up.
Clean the fresh squid thoroughly.
Make cross-hatch cuts on the body part of the squid, then blanch the squid bodies and tentacles in boiling water.
Next, slice the onion, cut the cucumber into thin slices, and dice the green and red peppers finely. Mix 1 tablespoon of chili paste, 1 tablespoon of sesame oil, 1 tablespoon of sugar, 1 tablespoon of soy sauce, and half a teaspoon of garlic paste to make the dressing.
Place the squid, onion strips, cucumber slices, and pepper circles in a large bowl, add the prepared dressing and some white sesame seeds. Mix well with your hand wearing gloves.
The key step for cooling and serving fresh squid is blanching; do not overcook it until the meat becomes tough. Remove the squid immediately when the bodies curl up.
The critical step in preparing chilled squid is to blanch it without overcooking, ensuring the meat remains tender. Remove the squid promptly when the bodies start to curl.
