Blanched Squid recipe - ingredients, nutrition and when to eat it
Squid is lightly blanched to preserve its pleasantly chewy texture, then served with spicy-sweet vinegar chili sauce and vegetables.
Squid is lightly blanched to preserve its pleasantly chewy texture, then served with spicy-sweet vinegar chili sauce and vegetables. It's refreshing for lunch or dinner on a hot day and also pairs well with drinks.
Side dishes · 15 minutes to cook
Nutrition (per 379.5g serving): 249.8 kcal · protein 31.3g · carbohydrate 18.7g · fat 3.6g · sodium 1201.4mg
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: Squid can turn tough if overcooked, so remove it as soon as it becomes opaque.
Tips: Drain the blanched squid well so the vinegar chili sauce doesn't become watery.
Tips: Toss with the sauce just before serving to keep the cucumber crisp.
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Ingredients (1 serving)
- Squid — 150 g
- Water — 100 ml
- Salt — 1 g
- Gochujang — 1.5 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Cucumber — 0.5 pc
- Minari (water dropwort) — 30 g
- Garlic — 1 clove
- Toasted sesame seeds — 0.5 tsp