Bigfin Reef Squid and Perilla Leaf Salad recipe - ingredients, nutrition and when to eat it
This salad combines briefly blanched bigfin reef squid, perilla leaves, and onion, tossed in a tangy soy-vinegar dressing.
This salad combines briefly blanched bigfin reef squid, perilla leaves, and onion, tossed in a tangy soy-vinegar dressing. The squid is tender and the perilla leaves are fragrant. It’s a refreshing side for a summer lunch or dinner.
Salads & light · 15 minutes to cook
Nutrition (per 211g serving): 154.9 kcal · protein 20.3g · carbohydrate 7.2g · fat 3.6g · sodium 1510.6mg
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: Bigfin reef squid can turn tough if blanched too long, so take it out as soon as the flesh turns opaque.
Tips: Add the perilla leaves just before serving and toss gently to preserve their aroma.
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Ingredients (1 serving)
- Spear squid — 120 g
- Perilla leaves — 6 sheet
- Onion — 0.3 pc
- Vinegar — 1 Tbsp
- Soy sauce — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame seeds — 1 tsp