Squid Sashimi recipe - ingredients, nutrition and when to eat it
This light sashimi features thinly sliced squid served chilled. Its chewy texture pairs with the sweet, tangy heat of cho-gochujang, making it perfect for a…
This light sashimi features thinly sliced squid served chilled. Its chewy texture pairs with the sweet, tangy heat of cho-gochujang, making it perfect for a light snack with drinks on a summer or autumn evening.
Seafood · 15 minutes to cook
Nutrition (per 280g serving): 266.2 kcal · protein 31.5g · carbohydrate 17.2g · fat 6g · sodium 748.4mg
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: Use sashimi-grade squid and keep it chilled from preparation until serving.
Tips: If the squid is too wet, the sauce will become watery, so pat the surface thoroughly dry with a paper towel.
Tips: Serve the cho-gochujang just before eating to keep the squid pleasantly chewy for longer.
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Ingredients (1 serving)
- Squid — 150 g
- Leaf lettuce — 4 sheet
- Perilla leaves — 4 sheet
- Cucumber — 0.3 pc
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 2 tsp
- Sugar — 1 tsp
- Garlic — 1 clove
- Sesame oil — 0.5 tsp
- Whole sesame seeds — 1 tsp