Spicy Squid Salad recipe - ingredients, nutrition and when to eat it
This salad tosses blanched squid, cucumber, and water dropwort in a tangy, spicy gochujang dressing.
This salad tosses blanched squid, cucumber, and water dropwort in a tangy, spicy gochujang dressing. Its chewy and crunchy textures pair with a bright flavor, making it a light side for lunch or dinner.
Salads & light · 20 minutes to cook
Nutrition (per 268g serving): 182.7 kcal · protein 22.2g · carbohydrate 14.2g · fat 3.1g · sodium 917.3mg
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 blanched too long, so remove it as soon as it’s cooked and let it cool.
Tips: Salt the cucumber and squeeze it dry to keep it from releasing too much water, then toss the salad just before serving.
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Ingredients (1 serving)
- Squid — 100 g
- Cucumber — 0.5 pc
- Water dropwort — 0.5 handful
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Garlic — 0.5 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 0.3 tsp