Korean Squid
4 servings
30 minutes
Korean-style squid is a refined dish that combines the tenderness of seafood with the spiciness of Eastern spices. Inspired by Korean cuisine, this recipe offers a harmony of textures: firm squid, crunchy carrots, and aromatic seasonings. Historically, Korean seafood was often prepared with spicy paste and vinegar, creating a rich flavor. In this version, the squid is quickly blanched to retain its juiciness and then combined with spicy ingredients highlighted by hot oil. The dish pairs perfectly with boiled rice, revealing the depth of Eastern culinary traditions. Korean-style squid makes an excellent appetizer or light dinner, impressing with its balance of sweetness, spiciness, and a hint of acidity that awakens the appetite.
1
We boil 3 liters of water in a pot. We add the squid to the boiling water and stir constantly for 2 minutes (no more). We remove the squid with a slotted spoon and rinse them with cold water. We drain in a colander.
- Squid: 1000 g
2
Grate the carrot into thin strips, salt it, let it sit, and squeeze out the resulting juice. Cut the squid into thin strips.
- Carrot: 3 pieces
3
Mix: squid, carrot, salt, sugar, and vinegar. Top with finely chopped garlic, red and black pepper, sesame seeds.
- Squid: 1000 g
- Carrot: 3 pieces
- Salt: to taste
- Sugar: to taste
- Vinegar: 1 teaspoon
- Garlic: 2 cloves
- Ground red pepper: to taste
- Ground black pepper: to taste
- Sesame seeds: to taste
4
Slice the onion into half rings and fry in vegetable oil until golden brown. Pour the hot oil with the onion over the squid (directly onto the pepper and garlic) and mix well. Place in the refrigerator, and after half an hour it can be served (best with boiled rice).
- Vegetable oil: 3 tablespoons
