Spicy Squid and Seaweed Stem Salad recipe - ingredients, nutrition and when to eat it
This salad combines blanched squid, seaweed stems, and onion with a tangy, spicy gochujang dressing.
This salad combines blanched squid, seaweed stems, and onion with a tangy, spicy gochujang dressing. The squid is chewy, while the seaweed stems have a pleasantly firm bite. It’s a good choice for a spring or summer lunch or dinner when you want something that whets the appetite.
Salads & light · 20 minutes to cook
Nutrition (per 239g serving): 201 kcal · protein 21.6g · carbohydrate 15.8g · fat 4.9g · sodium 827mg
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: Seaweed stems vary in saltiness depending on how they’re preserved. Taste a piece before mixing and adjust the soaking time as needed.
Tips: Squid can turn tough if blanched for too long. Remove it as soon as it turns opaque.
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Ingredients (1 serving)
- Squid — 100 g
- Kelp stems — 0.5 cup
- Onion — 0.3 pc
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp