Chewy Squid Rolls with Crispy Vegetables
Healthy Squid Diet Dish: Easy Squid and Vegetable Rolls Recipe
These ‘Squid and Vegetable Rolls’ are a delightful dish where chewy squid meets crisp vegetables, perfect for dipping in spicy, sweet, and sour gochujang sauce. The vibrant colors make it an excellent choice for entertaining guests! Enjoy the wonderful combination of squid’s chewiness and paprika’s crunch.
Main Ingredients- 3 squid
- 1/2 yellow bell pepper
- 1/2 red bell pepper
- 1/2 green bell pepper
- 8 perilla leaves (깻잎)
Dipping Sauce- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp oligo-syrup (or corn syrup)
- 5 Tbsp vinegar
- 1 Tbsp sesame seeds (ground or whole)
- 1 tsp minced garlic
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp oligo-syrup (or corn syrup)
- 5 Tbsp vinegar
- 1 Tbsp sesame seeds (ground or whole)
- 1 tsp minced garlic
Cooking Instructions
Step 1
First, prepare the vegetables for the squid rolls. Take 1/2 of a yellow bell pepper, 1/2 of a red bell pepper, and 1/2 of a green bell pepper. Wash them thoroughly, remove the seeds, and then julienne them into thin strips about 0.5 cm thick. Maintaining their crispness is key.
Step 2
Clean the squid by removing the innards and cartilage. Rinse them well under running water and pat them completely dry with paper towels. To help the squid curl nicely when cooked, gently score the inside of the squid bodies diagonally with a knife, making shallow cuts.
Step 3
Bring a pot of water to a rolling boil over high heat. Once boiling, carefully add the scored squid. Using tongs, help the squid curl into a neat roll as it cooks. Blanch for about 1-2 minutes. Be careful not to overcook, as this can make the squid tough.
Step 4
Immediately remove the blanched squid from the hot water and place them in a colander. Let them cool completely, allowing steam to escape. Cooling the squid properly will prevent them from tearing when you fill and roll them later.
Step 5
Wash the perilla leaves and pat them dry. Lay a perilla leaf flat. Place a portion of the julienned bell peppers and green pepper on top. Carefully roll the perilla leaf tightly around the vegetables. Then, gently stuff this vegetable roll into the body of the cooled squid, pressing firmly to secure it without tearing the squid.
Step 6
Once the vegetables are stuffed inside the squid, place the stuffed squid onto a piece of plastic wrap. Tightly roll the squid in the plastic wrap, ensuring it’s compact and sealed. Let it rest in the refrigerator for about 10-15 minutes. This helps the roll firm up and makes it easier to slice.
Step 7
Now, let’s make the dipping sauce. In a bowl, combine 2 tablespoons of gochujang, 5 tablespoons of vinegar for a tangy kick, 2 tablespoons of oligo-syrup for sweetness, 1 teaspoon of minced garlic for aroma, and 1 tablespoon of ground sesame seeds (or whole sesame seeds) for nutty flavor. Mix everything together thoroughly with a spoon. Taste and adjust the seasoning if needed, adding more vinegar or syrup to your preference.
Step 8
Remove the plastic wrap from the chilled squid rolls. Slice them into bite-sized pieces, about 1 to 1.5 cm thick. Dipping the knife in water occasionally can help prevent sticking for cleaner cuts. Arrange the slices attractively on a serving plate. Serve with the prepared dipping sauce, and enjoy your delicious and healthy ‘Squid and Vegetable Rolls’!
