Seasoned Baby Squid Salad recipe - ingredients, nutrition and when to eat it
This refreshing side dish combines baby squid and cucumber in a sweet, spicy, and tangy dressing.
This refreshing side dish combines baby squid and cucumber in a sweet, spicy, and tangy dressing. It pairs well with rice for lunch or dinner and is also delicious served chilled.
Seafood · 20 minutes to cook
Nutrition (per 261g serving): 226.4 kcal · protein 25.9g · carbohydrate 19.8g · fat 5g · sodium 516.8mg
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: Baby squid can become tough if overcooked, so cook it only until its color changes.
Tips: If the cucumber releases a lot of water, gently press it with a paper towel before seasoning to remove some moisture.
Tips: Toss with the dressing just before serving to preserve the cucumber’s crisp texture.
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Ingredients (1 serving)
- Baby squid — 120 g
- Cucumber — 0.5 pc
- Onion — 0.3 pc
- Gochujang — 1 Tbsp
- Vinegar — 2 tsp
- Sugar — 1 tsp
- Garlic — 1 pc
- Korean chili flakes — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 1 tsp