Scallion and Squid Rolls with Spicy Gochujang Sauce
Impress Your Guests: Easy Recipe for Scallion and Squid Rolls
This recipe for Scallion and Squid Rolls is perfect for special occasions and gatherings, as it can be prepared ahead of time. It’s enjoyable year-round, offering a refreshing, tangy flavor in the summer. While optional, adding squid enhances the delightful chewy texture. This dish boasts an elegant presentation and surprisingly simple steps. Let’s create these beautiful Scallion and Squid Rolls!
Main Ingredients
- 1 bunch scallions (about 20-30 stalks)
- 1/4 red bell pepper
- 1/2 squid (body portion)
Spicy Gochujang Sauce
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp brewed soy sauce vinegar
- 2 Tbsp sugar
- 1/2 Tbsp cider (or water)
- 1/2 Tbsp minced garlic
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp brewed soy sauce vinegar
- 2 Tbsp sugar
- 1/2 Tbsp cider (or water)
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
Thoroughly wash the scallions under running water. Bring a pot of water to a boil with 1 tablespoon of salt. Carefully dip the white bulbous ends of the scallions into the boiling water for about 10 seconds to maintain their crispness, then submerge the entire stalk for another 10 seconds. Immediately transfer the scallions to an ice bath or cold running water to stop the cooking process and preserve their vibrant green color. Once cooled, gently squeeze out excess water by hand. This blanching method ensures the scallions are tender yet retain a pleasant crunch.
Step 2
In the same water used for blanching the scallions (or fresh boiling water), add the cleaned squid. Cook until the squid turns opaque and firm, which typically takes about 1-2 minutes. Be careful not to overcook, as it can become tough. Remove the cooked squid and let it cool slightly. Slice the squid body into bite-sized pieces, about 1 cm thick. Prepare the red bell pepper by deseeding it and slicing it into thin strips. Aim for a length similar to the scallions for a uniform and appealing presentation.
Step 3
Now, it’s time to assemble the rolls. Lay the blanched and squeezed scallions flat. Arrange the sliced squid and red bell pepper strips neatly on top of the white base of the scallions. Ensure the fillings are placed centrally and are not too bulky, which will make rolling easier.
Step 4
Gently wrap the scallion leaves around the filling, pulling them snugly to create a compact roll. Continue rolling until the entire filling is enclosed. Use the very tip of the scallion leaves to secure the end of the roll, similar to tying a knot. This will prevent the roll from unraveling. Ensure the roll is tight but doesn’t tear the scallion.
Step 5
Repeat the rolling process with the remaining scallions, squid, and bell peppers to create multiple rolls. Arrange the finished Scallion and Squid Rolls attractively on a serving plate. Prepare the spicy Gochujang sauce by mixing gochujang, brewed soy sauce vinegar, sugar, cider (or water), and minced garlic until well combined. Serve the rolls with the dipping sauce for a delightful and impressive appetizer that’s sure to be a hit!
