Spicy Sweet-and-Sour Squid and Cucumber Salad recipe - ingredients, nutrition and when to eat it
Blanched squid is tossed with cucumber and a tangy dressing. Crisp and pleasantly spicy, it makes a light side dish for a summer lunch or dinner.
Seafood · 15 minutes to cook
Nutrition (per 267g serving): 211.7 kcal · protein 21.8g · carbohydrate 18.2g · fat 4.7g · sodium 574.8mg
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 become tough if blanched too long, so remove it as soon as it changes color.
Tips: If the cucumber releases a lot of water, gently press it dry with a paper towel.
Tips: Letting the salad sit for about 5 minutes helps the flavors come together while keeping the cucumber crisp.
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Ingredients (1 serving)
- Squid — 100 g
- Cucumber — 0.5 pc
- Onion — 30 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 2 tsp
- Sugar — 1 tsp
- Minced garlic — 1 pc
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp