Korean-Style Squids are a delicious seafood salad that is easy to prepare at home. Korean dishes are notable for their spiciness, if you don’t like it, replace red pepper with ground sweet paprika and still add a tiny pinch of hot pepper - this is the essence of Korean cuisine. Squids with vegetables cooked according to this recipe are not stored for a long time, as there are eggs and cream cheese in the recipe. To keep the dish longer, add these ingredients just before serving.
- Cooking time: 30 minutes
- Servings: 4
Ingredients for Korean Squid
- 650 g of frozen squid;
- 120 g onion;
- 80 g carrots;
- 250 g of seaweed;
- 3 chicken eggs;
- 150 soft cream cheese;
- 30 ml of soy sauce;
- 35 ml of rice vinegar;
- 45 ml of sesame oil;
- 5 g ground red pepper;
- sugar, sea salt.
A method of cooking seafood salad “Korean Squids”
The most difficult in preparation of fresh squids - their cleaning. However, the culinary experience gained over the years suggests quick solutions. The carcass of a squid is covered with slippery skin, there are few entrails and a thin chord, here, in general, all the excess that needs to be removed. You can peel raw squid, but it is better after cooking.
To start thawing carcasses - leave at room temperature for 30 minutes-1 hour.
Next you will need two large pots. In one pour two liters of boiling water, in the other two liters of ice water. Boil the salt, take the cooking tongs and dip the squid in boiling water for 3 minutes, then immediately shift it to the saucepan with cold water.
So, in turn, boil all the carcasses. If you drop all the carcasses at once, the water will cool down dramatically, the cooking process will increase significantly, the squid meat will become rubber, which is often felt in seafood salads. We wash off skin from boiled squids, reach the inside and chord.
Chop seaweed chopped, put it in a deep bowl.
Seasoning cabbage - pour soy sauce, pour a tablespoon of granulated sugar, a pinch of sea salt, pour rice vinegar. Mix the ingredients, leave for a few minutes.
We cut the washed and cooled boiled squids into thick rings, send them to a bowl.
Boil the eggs hard, cool, chop into small cubes, add to the rest of the ingredients.
Cut fresh carrots into strips; cut onions into thin half rings. Fry onions with carrots in sesame oil, salt and pepper. Cool vegetables put in a salad bowl.
Soft creamy salted cheese (“Feta”, “Brynza”) with small arms straight into the bowl.
Season the dish with sesame oil, mix and leave in the fridge for 1-2 hours so that the ingredients are well soaked with spices.
To the table seafood salad “Korean Squids” is served with unleavened flat bread or with white bread. Enjoy your meal!
There is nothing indispensable in Korean cuisine. Therefore, if you do not have on hand any exotic ingredients, you can always replace them with others. For example, sesame oil - peanut, rice vinegar - wine, cream cheese - the usual hard cheese. The taste of the dish will be slightly different, but after all, this is the beauty of diversity.