Squid & seaweed with chilli dressing

Name: Squid & seaweed with chilli dressing
Yield: Serves 2
Cuisine: Korean
Ingredients: 6 spring onions (scallions), finely chopped; 180 g/7 oz dried kelp, roughly chopped; 10 ml/2 tsp sesame seeds; 2 cucumbers, thinly sliced; salt; 2 dried red chillies, finely chopped; 60 ml/4 tbsp gochujang chilli paste; 400 g/14 oz squid, cleaned and gutted; 2 garlic cloves, crushed; 5 ml/1 tbsp grated fresh root ginger; 60 ml/4 tbsp maple syrup; 30 ml/2 tbsp rice vinegar

Preparation info

Serves
2

Difficulty
Easy

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

This chilled seafood salad makes a great appetizer, and really stimulates the appetite. The flavours of chilli and rice vinegar are balanced by sweet maple syrup, with the kelp providing a tantalizing aroma and taste.

Ingredients

400 g/14 oz squid, cleaned and gutted
180 g/7

Asia
Korea
Fish course
Starter
Pescatarian
Gluten-free
Street Food

Method

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.

Ingredients

Method

Photos