Spicy Seasoned Squid with Fresh Vegetables
The Ultimate Appetizer! How to Make Deliciously Crispy Squid and Vegetable Salad with Radish
We’re making a delightful squid salad today using fresh, plump squid! This dish is one of my absolute favorites. It combines the chewy texture of perfectly cooked squid with the refreshing crunch of crisp vegetables, all tossed in a zesty, sweet, and spicy sauce. It’s perfect as a side dish with rice or as a flavorful appetizer to complement your drinks.
Main Ingredients
- 1 squid (cleaned)
- 1 cucumber
- 100g radish
- 1/2 onion
- 50g carrot
- 1 red chili pepper
- 1 green chili pepper (or Cheongyang chili)
- 1 green onion
Seasoning Ingredients
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 3 Tbsp vinegar
- 3 Tbsp maesil-cheong (plum syrup)
- 2 Tbsp sugar
- 1 Tbsp cooking wine (e.g., mirin)
- 1 Tbsp toasted sesame seeds
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 3 Tbsp vinegar
- 3 Tbsp maesil-cheong (plum syrup)
- 2 Tbsp sugar
- 1 Tbsp cooking wine (e.g., mirin)
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the squid. After cleaning it thoroughly, blanch it in boiling water for just 1-2 minutes. Be careful not to overcook, as it can become tough. Once blanched, let it cool slightly, then slice it into bite-sized pieces, about 1 cm wide.
Step 2
Now, let’s prepare the vegetables. Peel the radish and slice it into thin matchsticks. Wash the cucumber, remove the ends, and slice it thinly on the diagonal. Slice the onion thinly. Seed the red and green chili peppers and slice them into thin matchsticks as well. Slice the green onion diagonally, focusing on the white parts.
Step 3
Place the julienned radish and diagonally sliced cucumber in a large bowl. Add 0.5 Tbsp salt and 0.5 Tbsp sugar and gently toss to combine. Let them sit for 15 minutes to draw out excess moisture, which will help them stay crisp.
Step 4
After 15 minutes, drain the excess liquid from the radish and cucumber. Add 1 Tbsp of gochugaru and gently mix, coating the vegetables evenly. This step helps the main seasoning adhere better.
Step 5
Time to make the delicious sauce! In a separate bowl, combine 2 Tbsp gochugaru, 2 Tbsp gochujang, 1 Tbsp minced garlic, 3 Tbsp vinegar, 3 Tbsp maesil-cheong, 2 Tbsp sugar, and 1 Tbsp cooking wine. Stir everything together with a spoon until you have a thick, well-mixed seasoning paste. The cooking wine helps to remove any fishy odor and adds depth of flavor.
Step 6
In the main bowl, add the blanched and sliced squid, the radish and cucumber coated in gochugaru, and all the julienned vegetables (onion, carrot, chili peppers, green onion). Pour the prepared seasoning paste over everything. Gently toss the ingredients with your hands, ensuring the seasoning coats everything evenly. Be careful not to mash the vegetables.
Step 7
Finally, transfer the seasoned squid and vegetables to a serving plate. Sprinkle 1 Tbsp of toasted sesame seeds on top for a final touch of nutty aroma and flavor. Enjoy your wonderfully crisp and flavorful spicy seasoned squid!
