Spicy, Sweet, and Sour Stir-fried Squid Salad
Homemade Delight! The Ultimate Spicy, Sweet, and Sour Stir-fried Squid Salad Recipe (Perfect for late-night snacks!)
Fresh squid meets crisp cucumber, radish, and sweet onion! Introducing a stir-fried squid salad with a perfect balance of spicy, sweet, and sour flavors that will awaken your appetite. It’s a top-notch dish, ideal for a dinner side or a late-night treat.
Main Ingredients- 2 squids
- 2 cucumbers
- 1/2 radish (approx. 200g)
- 1/2 onion
- 8 scallions
Cooking Instructions
Step 1
Wash the cucumbers thoroughly and decide whether to peel them or leave the skin on. First, cut them lengthwise in half.
Step 2
Cut the halved cucumbers lengthwise in half again, making a total of four sections. This helps achieve a visually appealing size.
Step 3
Remove the seedy core from the cucumbers. The seeds can become mushy, so it’s best to scrape them out cleanly with a knife.
Step 4
Cut the cucumber flesh, after removing the seeds, into four long strips. This is good, but we can make them even more bite-sized.
Step 5
Finally, cut the long cucumber strips into 2-3 smaller pieces each, making them bite-sized. This ensures the seasoning is absorbed well and they are easy to eat.
Step 6
Slice the radish thinly into half-moons or julienne it. You can adjust the thickness or shape according to your preference. If the slices are too thick, they will take longer to salt.
Step 7
Place the prepared cucumbers in a large bowl and add 1 tablespoon of coarse salt. Salt helps to draw out moisture from the cucumbers, keeping them crisp.
Step 8
Instead of liquid syrup or sugar, adding 1/2 teaspoon of ‘Shinhwadang’ (a type of Korean sugar) will make the cucumbers even crisper and add a subtle sweetness. (Tip: Shinhwadang can clump when it touches water, so dissolve it beforehand when making the sauce or add it in powdered form and mix well. The amount might look less than 1/2 tsp in the photo, but that’s about right.) Mix the cucumbers and Shinhwadang well and let them salt for 1 hour. It’s good to stir them once in between.
Step 9
Now it’s time to salt the radish. Place the sliced radish in a bowl and add 1 tablespoon of coarse salt.
Step 10
Add 1/2 teaspoon of Shinhwadang to the radish as well. This will enhance its crispness along with a touch of sweetness.
Step 11
Add 2 tablespoons of vinegar, mix well with the radish, and let it salt for 1 hour. Similar to the cucumbers, stirring the radish midway will help it salt evenly.
Step 12
Wash the scallions and chop them into 3-4 cm lengths. You can use both the white and green parts. Cutting them this length looks nice.
Step 13
Slice the onion thinly. If you prefer a milder onion flavor, you can soak the sliced onions in cold water for a while before draining.
Step 14
Wash the squid thoroughly. Remove the guts and backbone. You can peel off the skin or leave it on. Rinse well under running water.
Step 15
Bring a pot of water to a boil, then add the prepared squid and blanch for just 1 minute and 30 seconds. Overcooking will make it tough, so timing is crucial!
Step 16
Remove the blanched squid, let it cool slightly, then cut it into bite-sized pieces. Cutting them a bit larger will provide a better chew.
Step 17
After 1 hour, drain the salted radish. You can place it in a colander to drain or squeeze out the excess water by hand. Using a salad spinner is even more convenient.
Step 18
Squeeze out the excess water from the salted cucumbers as well. Too much moisture can make the salad bland, so make sure to remove it thoroughly.
Step 19
Now it’s time to bring all the ingredients together. In a large bowl, add the drained salted radish and cucumbers first.
Step 20
Add the chopped scallions and sliced onions, preparing to mix them all.
Step 21
Add 1.5 tablespoons of minced garlic to enhance the flavor of the sauce. The pungent garlic aroma will make it even tastier.
Step 22
Add 3 tablespoons of gochujang to create the spicy base of the seasoning.
Step 23
Add 3 tablespoons of gochugaru for color and a kick of spiciness. You can adjust this to your preference.
Step 24
Add 2 tablespoons of maesilcheong (plum extract) for a sweet and sour flavor with a hint of sweetness. If you don’t have maesilcheong, you can substitute it with sugar and corn syrup.
Step 25
Now that all the seasoning ingredients are in, gently mix everything together so the seasoning is evenly distributed. Ensure the sauce coats the vegetables thoroughly.
Step 26
Add the cut squid and gently mix it into the salad, ensuring the seasoning coats the squid as well. Be careful not to mash the squid.
Step 27
Add 1 tablespoon of sugar to supplement the sweetness and balance the overall flavor.
Step 28
Add another 1 tablespoon of vinegar to enhance the sourness. The refreshing tanginess is key to whetting your appetite.
Step 29
Finally, sprinkle generously with 2 tablespoons of sesame seeds and mix gently to add a nutty aroma, completing the dish. Crushing some of the seeds slightly will add even more flavor.
Step 30
Transfer the finished stir-fried squid salad to a nice serving dish. Enjoy your delicious squid salad, with its wonderful combination of fresh vegetables and chewy squid!
