Chewy Squid and Bell Pepper Salad
Spicy and Sweet Squid and Bell Pepper Salad / Adapted from Baek Jong-won’s Recipe
This refreshing salad is perfect for reviving your appetite on a humid day! Our Squid and Bell Pepper Salad, packed with protein from squid and vitamins from colorful bell peppers, is an adaptation of Baek Jong-won’s popular recipe. It’s a delightful dish that pleases both the eyes and the palate with its chewy squid and crisp vegetables. Beat the heat and boost your appetite with this easy yet satisfying recipe!
Main Ingredients- 2 squids
- 1/2 red bell pepper
- 1/2 onion
- 1/2 to 1 cucumber
- 1/2 yellow bell pepper
- 1/2 orange bell pepper
Seasoning Ingredients- 2 Tbsp soy sauce
- 3 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 4 Tbsp vinegar
- 1 tsp salt (or to taste)
- Pinch of black pepper
- Sesame seeds (for garnish)
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce
- 3 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 4 Tbsp vinegar
- 1 tsp salt (or to taste)
- Pinch of black pepper
- Sesame seeds (for garnish)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Feel free to adjust the quantity of vegetables according to your preference. If you enjoy a spicier kick, consider adding 1-2 Korean green chili peppers (cheongyang peppers) for extra heat. Experiment with various vegetables to create a richer flavor profile.
Step 2
If using frozen squid, blanch it briefly in boiling water just until the skin changes color – avoid overcooking, as it can become tough. Immediately rinse the blanched squid under cold water to cool it down. This step helps maintain its delightfully chewy texture.
Step 3
Wash the colorful bell peppers thoroughly. Remove the stems and carefully scoop out the seeds. Slice the prepared bell peppers into thin, julienne strips for both visual appeal and easy eating.
Step 4
Thinly slice the cucumber and onion. If you plan to serve the salad immediately, you can skip the salting step. However, for an extra crisp texture, you can lightly salt the cucumber and onion slices (about 1/2 tsp salt) for about 10 minutes, then gently squeeze out any excess water before adding them to the salad.
Step 5
Now, let’s prepare the delicious seasoning for our salad. In a bowl, combine 2 Tbsp soy sauce, 3 Tbsp sugar, 2 Tbsp gochugaru, 3 Tbsp gochujang, 1 Tbsp minced garlic, 4 Tbsp vinegar, and 1 tsp salt. Whisk everything together until well combined. You can adjust the sugar to your liking for sweetness. This generous amount of dressing is perfect if you plan to serve it with noodles.
Step 6
If you’re planning to serve this salad with noodles (like somyeon), here’s how to cook them perfectly: Bring a large pot of water to a rolling boil. Add the somyeon and, each time the water starts to boil again, add about 1/2 cup of cold water. Repeat this process three times. Once the noodles are cooked to your liking, drain them and rinse thoroughly under cold running water, rubbing them gently to remove excess starch. This step prevents the noodles from becoming mushy and ensures a wonderfully chewy texture.
Step 7
Place the prepared squid and vegetables into a large bowl. Pour all the prepared seasoning over them. Gently toss everything together with your hands, ensuring all the ingredients are evenly coated with the dressing. Taste and adjust the seasoning if needed; you can add a little more salt if it’s not salty enough.
Step 8
Finally, sprinkle a generous amount of sesame seeds over the salad for a nutty aroma and flavor. Drizzle with 1 Tbsp of sesame oil to complete this appetizing Squid and Bell Pepper Salad.
Step 9
This finished Squid and Bell Pepper Salad is a fantastic choice for a late-night snack or as a side dish with drinks. Thanks to the abundance of fresh vegetables, you won’t have to worry about feeling bloated the next morning! Enjoy this delightful dish that perfectly balances flavor and health.
