Jellied squid
6 servings
60 minutes
Jellied squid is an elegant dish of Pan-Asian cuisine that captivates with its sophistication. This delicacy embodies the culinary traditions of the East, where seafood is valued for its delicate taste and exquisite texture. Tender slices of squid, complemented by spicy Korean-style carrots and fresh green onions, are combined with a clear aromatic broth, setting in an exquisite shape. A light tang from lemon juice and soy sauce adds depth to the flavor, creating a harmonious ensemble. Served at the table, this dish not only pleases the eye with its stunning presentation but also offers gastronomic delight. Jellied squid is perfect for both festive dinners and refined buffets, revealing the richness of Pan-Asian flavors to guests.
1
Soak gelatin in 1/2 cup of cold water for 20-30 minutes, then dissolve it in hot vegetable broth, add lemon juice, salt to taste, and strain.
- Gelatin: 30 g
- Vegetable broth: 1 l
- Lemon juice: 2 tablespoons
- Salt: to taste
2
Clean the squid, dip it in boiling salted water, and boil for 3-4 minutes, drain in a sieve, rinse with cold water, and cut into thin strips.
- Squid: 500 g
3
Wash the green onions, dry them, cut into thin strips, add carrots and squid, and mix thoroughly.
- Green onions: 50 g
- Korean style carrots: 100 g
- Squid: 500 g
4
Pour broth into molds to a height of 1 cm, place in the refrigerator for 20-30 minutes, then layer the prepared salad on top and pour broth over it, lightly covering the contents.
- Vegetable broth: 1 l
5
Place in the refrigerator for 30-40 minutes.
6
Add soy sauce to the remaining broth, mix well, and pour over the set broth with salad.
- Soy sauce: 2 tablespoons
7
Place in the refrigerator for 3-4 hours until fully set.
8
Before serving the molds, dip them in warm water for 3-5 seconds, invert onto a plate, and garnish with greens, lemon wedges, canned octopuses, or shrimp.
- Lemon juice: 2 tablespoons