Spicy and Sweet Chewy Dried Shredded Squids and Balloon Flower Root Salad
How to Make Dried Shredded Squid and Balloon Flower Root Salad, a Perfect Side Dish
This dish features a delightful combination of chewy dried shredded squids and aromatic balloon flower roots, creating a wonderfully sweet and spicy salad. Made with simple ingredients, it’s an ideal side dish or a great accompaniment to drinks.
Main Ingredients- 150g prepared dried shredded squids
- 2 handfuls prepared balloon flower roots (approx. 150g)
Cooking Instructions
Step 1
Purchase prepared balloon flower roots, often available at markets. Place them in a large bowl and rinse lightly under running water, leaving them slightly moist. Add 1 tablespoon of salt and gently rub the balloon flower roots with your hands, being careful not to mash them.
Step 2
This step helps to remove the slightly bitter or astringent taste of the balloon flower roots, making them more tender. Rub them gently with your fingers.
Step 3
Rinse the balloon flower roots about twice under running water. Drain them well in a sieve. It’s good to leave them slightly moist rather than squeezing all the water out.
Step 4
Place 150g of dried shredded squids in a bowl. Cut them with scissors into bite-sized pieces, about 5-7 cm long. Cutting them to a manageable length will make them easier to eat.
Step 5
Add 1 tablespoon of mayonnaise to the cut dried shredded squids and mix well. Coating them with mayonnaise will make them softer and help the seasoning adhere better. Let them marinate for about 5 minutes.
Step 6
Prepare the drained balloon flower roots. If you consider a handful to be what fits in your fist, use about two handfuls (approximately 150g).
Step 7
Push the dried shredded squids to one side of the bowl and place the prepared balloon flower roots in the empty space next to them. This makes it easier to season them separately.
Step 8
Add all the seasoning ingredients to the balloon flower roots. Mix in 1.5 tablespoons gochujang, 1 tablespoon plum extract, 1 tablespoon sugar, 1/2 tablespoon minced garlic, 1 tablespoon gochugaru, and 1 tablespoon vinegar. Gently mix them together, ‘job-jog’ style, to ensure the seasoning is evenly distributed throughout the balloon flower roots.
Step 9
Once the seasoning has softened the balloon flower roots slightly, combine them with the mayonnaise-coated dried shredded squids. Mix everything together. Finally, add 1 tablespoon of toasted sesame seeds and gently toss to combine. This completes the dish. Mix gently so all ingredients are well incorporated.
Step 10
Your delicious dried shredded squid and balloon flower root salad, perfect for whetting your appetite, is ready! It can be enjoyed immediately or served chilled after refrigerating.
