Korean Spicy Sotong (Squid) Salad

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Korean spicy sotong (squid) salad

was rummaging through my fridge one day and saw this bottle of gojuchang (a savoury and pungent Korean fermented red pepper paste) – see picture below. I must have bought that months ago from a Korean provision shop. It is supposedly such an indispensable universal seasoning condiment – and I do often take it at Korean restaurants eg for bibimbap (a signature Korean dish-a bowl of warm rice topped with seasoned sauteed mixed vegetables usually with a raw egg & beef) – but it seems that I have found no use for it.

gojuchang - Korean fermented red pepper paste

gojuchang – Korean fermented red pepper paste

I googled the internet and chanced on this Korean Spicy Squid Salad Recipe. I tried it, and it was easy to do & good. I didn’t have watercress & cucumbers so I used what I had in the fridge – kang kong, celery and bean sprouts, and it turned out rather well, as seen in the above picture – my first & only attempt so far! 🙂

The bean sprouts & kang kong were just blanched, with the latter squeezed dry on a sieve to remove excess water as shown in the video. The celery & yellow onions I thought needed some sautee-ing, which I did to soften, and they turned out very well indeed.

After that it was just a matter of adding & mixing gojuchang & other seasoning. It made for a very refreshing & nice salad, a pleasant addition to dinner. 🙂

c.h.e.f andy

Ingredients:

  • 1 large squid (250g) skin, wings & head removed
  • 1 stalk of celery cut 2cm size
  • 1/2 yellow onion diced
  • 1/2 a bunch of kang kong
  • a handful of bean sprouts

Seasoning mix:

  • 2.5 tbsp gojuchang Korean red pepper paste
  • 2 tsp red wine vinegar
  • 1 tbsp sugar
  • 1 tsp minced garlic
  • 1 tsp sesame oil
  • sea salt to taste

Directions:

  1. Prepare the squid – remove the head, wings & red skin. cut open the squid length-wise. for the chequered pattern cut, slice length-wise along squid 1/4in apart, careful not to cut through. then cut the squid in 1/2 length-wise. now slice across & cut through the squid every 4th cut – that will produce a 1in width cut with square-cut patterns.
  2. Make the salad – blanched the bean sprouts & the kang kong & squeeze out excess water from the kang kong by placing on a sieve. sauteed the celery & yellow onions. Cooked the squid in boiling water for 4minutes until cooked. In a large bowl, mix everything together – the squid, vegetables & the seasoning mix. serve.
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