Blanched Spear Squid recipe - ingredients, nutrition and when to eat it
This simple seafood dish is made by briefly blanching spear squid and serving it with spicy-sweet gochujang dipping sauce.
This simple seafood dish is made by briefly blanching spear squid and serving it with spicy-sweet gochujang dipping sauce. The tender, mild squid pairs well with the tangy, sweet, and spicy sauce, making it a light choice for a warm day.
Seafood · 10 minutes to cook
Nutrition (per 427g serving): 188.3 kcal · protein 23.6g · carbohydrate 11g · fat 3.5g · sodium 833.5mg
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 blanched too long, so take it out as soon as the flesh turns opaque.
Tips: To serve it chilled, briefly dip it in ice water after blanching, then drain it well.
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Ingredients (1 serving)
- Japanese flying squid — 150 g
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Garlic — 0.3 tsp
- Toasted sesame seeds — 0.3 tsp
- Water — 1 cup