Chewy Cuttlefish and Onion Salad
(Ready-to-Eat Meal) High-Protein, Low-Calorie Cuttlefish and Onion Salad
We’ve made a simple and easy cuttlefish and onion salad featuring high-protein, low-calorie cuttlefish and onions, which are packed with benefits. The tender and chewy texture of the cuttlefish combined with the crispness of the onions creates a taste that keeps you coming back for more. It’s great as a side dish, but also perfect as a drinking snack or a lunchbox addition.
Main Ingredients- 1 Cuttlefish
- 1/2 Onion
- A small bunch of chives (young scallions)
- 1 Tbsp Flour (for cleaning)
Seasoning Mix- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Maesilcheong (plum syrup)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Vinegar
- 1 Tbsp Oligodang (corn syrup)
- 1 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 tsp Minced Garlic
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Maesilcheong (plum syrup)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Vinegar
- 1 Tbsp Oligodang (corn syrup)
- 1 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 tsp Minced Garlic
Cooking Instructions
Step 1
Prepare 1 cuttlefish. Using fresh cuttlefish will result in a more delicious salad.
Step 2
Begin preparing the cuttlefish. Carefully remove the transparent cartilage bone located along its back. Peel off the skin and remove the beak and ink sac from the tentacles. This preparation will ensure the cuttlefish is tender and has a clean taste.
Step 3
Add 1 tablespoon of flour to the cleaned cuttlefish and knead it with your hands. The flour will absorb any impurities and sliminess, making the cuttlefish cleaner. After kneading, rinse it thoroughly under cold running water until the water runs clear.
Step 4
Blanch the cuttlefish in boiling water for about 1 minute. Overcooking will make it tough, so a short blanching time is crucial. Rinse the blanched cuttlefish in cold water, drain, and let it cool.
Step 5
Peel the onion and slice it into 0.5cm thick squares. Place the sliced onion in a bowl, and dissolve 1 teaspoon of coarse sea salt in 1 cup of water. Soak the onion in this saltwater solution for about 20 minutes. This step reduces the onion’s pungency while maintaining its crispness.
Step 6
Drain the onion from the saltwater using a sieve, and then pat it dry thoroughly with paper towels. Removing excess moisture prevents the dressing from becoming watery and ensures it adheres well to the ingredients.
Step 7
Cut the prepared young scallions into manageable pieces, about 3-4 cm long. Their fresh aroma will enhance the overall flavor.
Step 8
Once the cuttlefish has cooled slightly, slice it into bite-sized pieces, about 1.5 cm wide. Slicing them too small might diminish the texture, so maintaining a suitable size is recommended.
Step 9
Let’s make the delicious seasoning mix! In a bowl, combine 2 Tbsp gochugaru, 2 Tbsp maesilcheong, 1 Tbsp gochujang, 1 Tbsp vinegar, 1 Tbsp oligodang, 1 Tbsp soy sauce, 1 Tbsp sesame oil, 1 Tbsp toasted sesame seeds, and 1 tsp minced garlic. Mix well. This creates a perfect balance of spicy, sour, and sweet flavors.
Step 10
In a large bowl, combine the sliced cuttlefish, the drained onion, and the cut scallions. Pour the prepared seasoning mix over the ingredients. Gently mix with your hands to ensure the dressing coats everything evenly. Be careful not to mix too vigorously, as this could break down the ingredients.
Step 11
Transfer the carefully mixed cuttlefish and onion salad to a nice serving dish. Voila! You’ve created a dish with a delightfully tangy and sweet flavor that will stimulate your appetite. Enjoy your delicious meal!
