Spicy and Sweet Squid and Fish Cake Salad: A Taste of Nostalgia, a Rice-Stealing Side Dish
Squid and Fish Cake Salad with a Tongyeong Chungmu Gimbap Vibe! Simple Yet Deeply Flavorful Side Dish Perfect for Meals
I had a squid left over and wondered what to make, when suddenly I remembered the delicious Chungmu Gimbap I ate on a trip to Tongyeong! I happened to have fish cakes too, so I decided to try making it. If I had radish, it would have been perfect, but even with just squid and fish cakes, it’s incredibly tasty. It’s simple to make but so addictive it’ll have you finishing a bowl of rice in no time. Try this squid and fish cake salad recipe now!
Main Ingredients- 1 squid (medium size)
- 170g rectangular fish cakes (about 2-3 pieces)
Seasoning Ingredients- 3 Tbsp gochugaru (Korean chili powder)
- 3 Tbsp sugar
- 1 Tbsp anchovy sauce (or fish sauce/soy sauce)
- 2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds (generous amount)
- 1/2 Tbsp minced garlic
- 3 Tbsp gochugaru (Korean chili powder)
- 3 Tbsp sugar
- 1 Tbsp anchovy sauce (or fish sauce/soy sauce)
- 2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds (generous amount)
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
First, prepare the fish cakes. Cut the rectangular fish cakes into bite-sized pieces, about 2cm wide and 5cm long. Briefly blanch them in boiling water for 30 seconds to 1 minute. This removes impurities and helps the seasoning penetrate better, resulting in a chewier texture. Quickly rinse the blanched fish cakes under cold water and squeeze out any excess water.
Step 2
Clean and prepare the squid. Remove the innards and beak. You can either peel the skin off the squid body or leave it on. Slice it into easy-to-eat pieces, similar in length to the fish cakes. Briefly blanch the sliced squid in boiling water for just 1-2 minutes. Be careful not to overcook it, as it can become tough. Rinse the blanched squid under cold water and drain well.
Step 3
Now, let’s make the delicious seasoning! In a large bowl, combine 3 Tbsp gochugaru, 3 Tbsp sugar, 1/2 Tbsp minced garlic, 2 Tbsp sesame oil, 1 Tbsp anchovy sauce, and 1 Tbsp toasted sesame seeds. Mix everything well. You can adjust the amount of sugar to your preference. Let the seasoning sit for a moment to allow the flavors to meld.
Step 4
Add the drained blanched squid and fish cakes to the bowl with the seasoning. Gently mix everything together with your hands, ensuring the seasoning coats all the ingredients evenly. Be careful not to mash the squid or fish cakes; a gentle toss is key. Once everything is well combined, your delicious squid and fish cake salad is ready! It’s perfect served over warm rice or as a side dish for lunchboxes.
