Chewy Squid and Crisp Vegetable Rolls: A Simple Recipe
How to Make Delicious Squid and Vegetable Rolls
Enjoy the delightful combination of chewy squid and refreshing, crunchy vegetables with our ‘Squid Vegetable Rolls’ recipe. This simple yet elegant dish from Olive &ne is perfect for a quick and healthy meal or even for entertaining guests.
Squid and Vegetable Roll Ingredients- 2 squids (cleaned)
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/2 cucumber
- 2 fresh perilla leaves (깻잎)
- Pinch of salt
Spicy Gochujang Dipping Sauce Ingredients- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp plum extract (매실청)
- 1 Tbsp vinegar
- 0.5 Tbsp oligo syrup (or corn syrup)
- Pinch of sesame seeds
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp plum extract (매실청)
- 1 Tbsp vinegar
- 0.5 Tbsp oligo syrup (or corn syrup)
- Pinch of sesame seeds
Cooking Instructions
Step 1
First, prepare the squid. If using whole squid, carefully remove the skin from the mantle. Ensure the insides are cleaned out; only the mantle will be used for this recipe.
Step 2
Make shallow, crosshatch scores on the inside of the squid mantle using a knife. This scoring helps the squid to curl beautifully when cooked and makes it more tender to eat. After scoring, fold the squid mantle in half about three times to create a firmer shape, ready for filling.
Step 3
Bring a pot of water to a rolling boil and add a pinch of salt. Carefully add the prepared squid to the boiling water and blanch for a quick 30-40 seconds. Be careful not to overcook, as this can make the squid tough. Immediately remove the squid and rinse it under cold water to stop the cooking process. Drain any excess water and set aside.
Step 4
Now, let’s prepare the vegetables. Slice the red and yellow bell peppers into thin julienne strips, matching the approximate length of the squid mantle.
Step 5
Wash the cucumber thoroughly. Peel the cucumber, then cut the outer green part into thin julienne strips. Discard the seedy interior, as it can release too much water. Using mostly the peel ensures a nice crunch.
Step 6
Wash and pat dry the perilla leaves. Lay a perilla leaf flat. Arrange a portion of the julienned bell peppers and cucumber in the center. Place a piece of blanched squid on top of the vegetables. Starting from one end, tightly roll the perilla leaf around the vegetables and squid, ensuring everything is securely enclosed.
Step 7
Once rolled, carefully slice the squid and vegetable rolls into bite-sized pieces, about 2-3 cm thick. Arrange them neatly on a serving plate. Take care not to let the fillings spill out while slicing.
Step 8
Finally, prepare the tangy and sweet dipping sauce. In a small bowl, combine 2 Tbsp gochujang, 2 Tbsp plum extract, 1 Tbsp vinegar, and 0.5 Tbsp oligo syrup. Stir well until thoroughly mixed. You can adjust the vinegar and sweetness to your preference. Sprinkle with sesame seeds for added nutty flavor. Serve the delicious squid rolls with the prepared dipping sauce.
