Seafood salad in mustard dressing

Preparation info
  • Serves


    • Difficulty


Appears in
Taste of Korea

By Young Jin Song

Published 2011

  • About

The key ingredient in this dish is English mustard. It gives the dish a pleasant heat, perfectly complementing the seafood flavours with a unique and slightly mysterious taste. Or, for a more authentic taste, use Korean mustard. Simple to prepare, this dish is a perfect quick snack or appetizer.


  • 50 g/2 oz squid, cleaned and gutted
  • 50 g/2


  1. Wash the squid carefully, rinsing off any ink. Holding the body firmly, pull away the head and tentacles. If the ink sac is intact, remove it and discard. Pull out all the innards including the long transparent “pen” Peel off and discard the thin purple skin on the body, but keep the two small side fins. Slice the head across just under the eyes, severing the tentacles.