Shebaldamul and Squid Salad recipe - ingredients, nutrition and when to eat it
This salad combines spring shebaldamul greens with lightly blanched squid, tossed in a sweet and tangy gochujang sauce.
This salad combines spring shebaldamul greens with lightly blanched squid, tossed in a sweet and tangy gochujang sauce. The crisp greens and chewy squid make a light side dish for lunch or dinner.
Salads & light · 15 minutes to cook
Nutrition (per 185.5g serving): 192.6 kcal · protein 17.6g · carbohydrate 17.3g · fat 5g · sodium 798.4mg
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: Shebaldamul wilts quickly, so toss it with the dressing just before serving.
Tips: Squid can turn tough if blanched too long, so take it out as soon as the flesh turns opaque.
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Ingredients (1 serving)
- Seabalnamul (Korean saltwort) — 60 g
- Squid — 80 g
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 Tbsp
- Garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp