Ingredients for Making Korean Squid Salad
- Squid carcasses peeled frozen 600 grams
- Medium Carrot 4 pieces
- Large onion 1 piece
- Vinegar 70% 1 teaspoon
- Soy sauce 3 tablespoons
- 3 cloves medium sized garlic
- Ground black pepper to taste
- Ground red pepper on the tip of a knife
- Salt to taste
- Sugar to taste
- Vegetable oil to taste
- Main ingredients: Squid, Carrot
- Serving 5 servings
- World CuisineAsian, Oriental
Medium bowl, cutting board, kitchen knife, medium pan with a lid, cooker, Korean grater, small bowl, frying pan, plate, wooden spatula, garlic squeezer, saucer, salad bowl or special serving dish, tablespoon, teaspoon, slotted spoon, refrigerator cling film
Making Korean Squid Salad:
Step 1: prepare the squid carcasses.
First of all, spread the squid carcasses in a medium bowl and leave it aside for a while so that they independently reach room temperature. Important: you don’t need to speed up this process with a microwave or a stream of hot water, since such an action can not only spoil the taste of the dish itself, but also make the meat as hard as rubber.
After that, we wash seafood from all sides under warm liquid from the tap and put it on a cutting board. If necessary, with the help of a knife we clean squids from the remnants of the skin and leave them aside for a while.
Pour ordinary cold water into the middle pan so that it half-fills the container, and put on a large fire. To make the liquid boil faster, cover everything with a lid. Immediately after this, pour one teaspoon of salt here and mix everything well. Now carefully spread the squid carcasses into the pan and boil for 2-3 minutes. After the allotted time, turn off the burner, and seafood we get using a slotted spoon and move it back to a flat surface.
When the components have cooled, cut them into thin rings or strips and transfer to a medium bowl. Pour the crushed squid with soy sauce, mix well with a tablespoon and let it brew for 30 minutes.
Step 2: prepare the carrots.
With a knife, peel the carrots and rinse thoroughly under running water. Now, using a Korean grater, grind the vegetable directly over a small bowl. We should get a long thin straw.
Then we add vinegar to the container, to taste salt and sugar and rub everything well with clean hands. Now we leave carrots aside to insist and allocate juice.
Step 3: prepare the onions.
Using a knife, peel the onion from the husk and thoroughly rinse it under running water. We spread the component on a cutting board and cut it in half. Each piece is finely chopped in half rings and poured into a clean plate.
Step 4: prepare the garlic.
We spread the garlic on a cutting board and lightly press down with the tip of a knife. Then remove the husk and rinse under running water.
Using a garlic squeezer, grind the cloves and pour them into a clean saucer. Attention: You can also just finely chop the garlic with a knife.
Step 5: prepare a Korean squid salad.
Pour a small amount of vegetable oil into the pan and put on medium heat. When the contents of the container are well warmed up, put the onion half rings in it. From time to time, stirring with a wooden spatula, fry the component until a soft golden color and immediately turn off the burner.
Squeeze the carrots from the resulting juice and transfer to a bowl with squid. Using a tablespoon, mix everything thoroughly until smooth. Then pour the garlic into the container, black to taste, as well as red ground pepper. At the end, add still hot onion to the salad and fill in all the vegetable oil remaining in the pan. Once again, mix everything thoroughly until smooth and wrap the bowl with cling film. Put the container with the dish in the refrigerator to insist no less 2-3 hours.
Step 6: serve Korean squid salad.
When the Korean squid salad is infused, we take it out of the refrigerator and transfer it from the bowl to the salad bowl or to a special plate. Serve the meal at the dinner table along with slices of bread, as well as dishes such as mashed potatoes, boiled rice or fried potatoes.
- for pickling carrots (based on the ingredients indicated in the recipe) we need 1 tablespoon of salt and 1 teaspoon of sugar. At least, I always do that, but it's up to you. Someone loves a sweeter, I’m vice versa: to make the dish more salty
- before serving, the salad can be decorated with parsley leaves or sprigs of dill;
- to make the salad tasty and fragrant, be sure to add real high-quality soy sauce to it.