Squid and Water Parsley Salad recipe - ingredients, nutrition and when to eat it
This salad tosses blanched squid and fragrant water parsley with a sweet-and-sour gochujang dressing.
This salad tosses blanched squid and fragrant water parsley with a sweet-and-sour gochujang dressing. Crisp onion adds a fresh, chewy bite, making it a light side for lunch or dinner.
Salads & light · 20 minutes to cook
Nutrition (per 273.3g serving): 237 kcal · protein 25.6g · carbohydrate 18.6g · fat 5.3g · sodium 700.7mg
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: Shake off excess water from the water parsley before tossing so the dressing doesn't get diluted.
Tips: Blanch the squid briefly in boiling water and take it out right away to keep it chewy.
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Ingredients (1 serving)
- Squid — 120 g
- Minari (Korean water parsley) — 60 g
- Onion — 0.3 pc
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp