Grilled Squid and Buckwheat Noodle Salad recipe - ingredients, nutrition and when to eat it
This salad combines grilled squid and buckwheat noodles with perilla leaves and vegetables in a spicy, tangy dressing.
This salad combines grilled squid and buckwheat noodles with perilla leaves and vegetables in a spicy, tangy dressing. Smoky char, chewy noodles, and crisp vegetables make it a great choice for a summer lunch or a light dinner.
Salads & light · 25 minutes to cook
Nutrition (per 436.8g serving): 505.1 kcal · protein 32.4g · carbohydrate 63.9g · fat 11g · sodium 1359.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rinse the buckwheat noodles thoroughly in cold water and drain them well so the dressing doesn't become watery.
Tips: Squid can turn tough if overcooked, so take it off the heat once the flesh turns opaque and starts to curl.
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Ingredients (1 serving)
- Squid — 120 g
- Cooked buckwheat noodles — 1 handful
- Perilla leaves — 5 sheet
- Cucumber — 0.3 pc
- Carrot — 0.2 pc
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Sugar — 1 tsp
- Garlic — 0.5 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Cooking oil — 0.5 tsp