Spear Squid and Water Parsley Salad recipe - ingredients, nutrition and when to eat it
This salad tosses spear squid and water parsley with a tangy, spicy gochujang dressing.
This salad tosses spear squid and water parsley with a tangy, spicy gochujang dressing. The squid is chewy, while the water parsley is crisp and fragrant, making it a light side for a spring or summer lunch.
Salads & light · 15 minutes to cook
Nutrition (per 197.5g serving): 156.9 kcal · protein 17.3g · carbohydrate 13g · fat 3g · sodium 718.9mg
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: Spear squid can turn tough if you blanch it too long, so take it out as soon as it turns opaque.
Tips: Toss the water parsley with the dressing just before serving to keep it crisp.
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Ingredients (1 serving)
- Spear squid — 100 g
- Water dropwort — 60 g
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Minced garlic — 0.3 tsp
- Toasted sesame seeds — 0.5 tsp