Spicy, Sour, and Sweet Cuttlefish and Chive Salad
A Deliciously Spicy, Sour, and Sweet Cuttlefish and Chive Salad
I made a cuttlefish salad with a perfect balance of spicy, sour, and sweet flavors, using fresh chives I grew at home and some boiled cuttlefish! The tender yet chewy cuttlefish combined with the crisp vegetables create a delightful explosion of flavors in your mouth. It’s incredibly delicious!
Main Ingredients- 2.5 Boiled Cuttlefish
- 1 handful of Chives (about 100g)
- 1 Red Mini Bell Pepper
- 1/6 Onion
- 1 tsp Sesame Seeds
Seasoning- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- A pinch of Minced Garlic (about 1/2 tsp)
- 1 Tbsp Rice Vinegar
- 1 tsp Oligodang (Korean corn syrup) or Sugar
- 1 tsp Maesil Cheong (Korean plum extract)
- A pinch of Black Pepper
- 1 tsp Mirin (for deodorizing cuttlefish)
- 1 tsp Sesame Oil
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- A pinch of Minced Garlic (about 1/2 tsp)
- 1 Tbsp Rice Vinegar
- 1 tsp Oligodang (Korean corn syrup) or Sugar
- 1 tsp Maesil Cheong (Korean plum extract)
- A pinch of Black Pepper
- 1 tsp Mirin (for deodorizing cuttlefish)
- 1 tsp Sesame Oil
Cooking Instructions
Step 1
First, wash the fresh chives thoroughly and drain any excess water. Prepare the onion and red mini bell pepper to be mixed in. The bell pepper adds a nice splash of color.
Step 2
Cut the drained chives into approximately 3cm lengths. This size is comfortable to eat. If they are too long, they can be awkward to handle.
Step 3
Remove the seeds from the red mini bell pepper and slice it into strips of similar length to the chives. Thinly slice the onion as well.
Step 4
Arrange the cut chives, bell pepper, and onion on a large plate. Having the vegetables prepped like this makes the mixing process much smoother.
Step 5
Now, let’s make the delicious seasoning! In a bowl, combine the gochujang, gochugaru, minced garlic, rice vinegar, oligodang, maesil cheong, and black pepper. Mix them well. (Tip: Adjust the amount of oligodang or sugar to your preference for sweetness.)
Step 6
Ensure the cuttlefish is already boiled and peeled. (Tip: If using fresh cuttlefish, bring a pot of water to a boil with a little mirin and salt, then blanch the cuttlefish for 2-3 minutes until cooked before using.)
Step 7
Slice the boiled cuttlefish into bite-sized pieces. Slicing them about 0.7cm to 1cm thick will provide a satisfying chewy texture, as very thin slices can lose some of their bite.
Step 8
Lightly season the sliced cuttlefish with a bit of mirin and black pepper. (Tip: If the boiled cuttlefish is already seasoned, you can skip this step. Consider the cuttlefish’s natural saltiness and adjust the overall seasoning to your taste.)
Step 9
Place the seasoned cuttlefish into a large mixing bowl.
Step 10
Add all the prepared vegetables (chives, bell pepper, onion) on top of the cuttlefish.
Step 11
Pour the prepared seasoning mixture over everything. Sprinkle generously with toasted sesame seeds for added aroma and flavor.
Step 12
Gently toss all the ingredients together until well combined. Be careful not to overmix, as this can make the vegetables mushy. The key is to lightly fold and mix from the bottom up.
Step 13
Transfer the finished cuttlefish and chive salad to a serving plate. It’s ready to be enjoyed immediately, or you can chill it in the refrigerator for a refreshing treat!
