Korean squid - delicious seafood salad
Korean squid is a delicious seafood salad that is easy to make at home. Korean dishes are distinguished by their spiciness, if you don’t like it, replace red pepper with ground sweet paprika and still add a tiny pinch of hot pepper - this is the essence of Korean cuisine. Squids with vegetables prepared according to this recipe are not stored for a long time, since the recipe contains eggs and cream cheese. To preserve the food longer, add these ingredients just before serving.
- Time for preparing: 30 minutes
- Servings Per Container: 4
Korean Squid Ingredients
- 650 g frozen squid;
- 120 g of onion;
- 80 g of carrots;
- 250 g of seaweed;
- 3 chicken eggs;
- 150 soft cream cheese;
- 30 ml of soy sauce;
- 35 ml rice vinegar;
- 45 ml of sesame oil;
- 5 g ground red pepper;
- sugar, sea salt.
The method of preparation of seafood salad "Squid in Korean"
The hardest part about making fresh squids is cleaning them. However, the culinary experience gained over the years suggests quick solutions. The squid carcass is covered with slippery skin, there are few entrails and a thin chord, so, in general, all the excess that needs to be removed. You can clean the squid raw, but better after cooking.
To begin with, we unfreeze carcasses - leave at room temperature for 30 minutes-1 hour.
Next, you need two large pots. In one pour two liters of boiling water, in the other two liters of ice water. Salt boiling water, take the cooking tongs and dip the squid into boiling water for 3 minutes, then immediately transfer it to a pot of cold water.
So, in turn, boil all the carcasses. If you throw all the carcasses at once, the water will cool dramatically, the cooking process will increase significantly, squid meat will become rubber, which is often felt in seafood salads. From boiled squid, wash off the skin, get the insides and the chord.
Finely chopped sea kale, put into a deep bowl.
Season the cabbage - pour the soy sauce, pour a tablespoon of granulated sugar, a pinch of sea salt, pour rice vinegar. Mix the ingredients, leave for a few minutes.
The washed and cooled boiled squids are cut into thick rings and sent to a bowl.
Hard-boiled eggs, cool, chop into small cubes, add to the rest of the ingredients.
Cut fresh carrots into strips, cut onions into thin half rings. We pass onions with carrots in sesame oil, salt, and pepper. Put the cooled vegetables in a salad bowl.
Soft creamy salty cheese ("Feta", "Brynza") with crushed hands directly into a bowl.
We season the dish with sesame oil, mix and leave in the refrigerator for 1-2 hours, so that the ingredients are well saturated with seasonings.
To the table, seafood salad “Squid in Korean” is served with a fresh tortilla or with white bread. Enjoy your meal!
There is nothing indispensable in Korean cuisine. Therefore, if you don’t have any exotic ingredients at hand, you can always replace them with others. For example, sesame oil - peanut, rice vinegar - wine, cream cheese - ordinary hard cheese. The taste of the dish will be a little different, but this is the whole charm of the variety.