Fresh carrot salad with squid
10 servings
30 minutes
Carrot salad with squid is a refined combination of seafood and crunchy carrots infused with aromatic spices. This recipe is inspired by Korean cuisine, where spicy, flavorful, and balanced tastes create unique gastronomic experiences. Salt-treated carrots gain tenderness, while tender-cooked squid adds a sea freshness. Fragrant onion, garlic, and spices create a rich, spicy flavor, while vinegar adds a pleasant tanginess. This salad pairs perfectly with meat dishes or can serve as a light snack on its own. It can be served at festive tables to surprise guests with an unusual combination of ingredients. Its rich taste and appetizing aroma make it a true decoration of Korean cuisine.
1
Grate the carrot on a coarse or special grater.
- Carrot: 4 pieces
2
Sprinkle the carrots with salt and let them sit for 1 hour and 30 minutes.
- Salt: 70 g
3
Put the squid to boil. After boiling, reduce the heat and cook for another 5-7 minutes.
- Squid: 1 piece
4
Fry the onion until golden brown.
- Onion: 3 pieces
5
Continue frying, add a cube, carrot seasoning, garlic, and pepper.
- Mushroom stock cube: 1 piece
- Korean carrot seasoning: 1 tablespoon
- Garlic: 3 cloves
- Ground black pepper: pinch
6
Finally, add the pre-chopped squid and simmer for about 2 minutes. Turn off.
- Squid: 1 piece
7
Thoroughly rinse the carrot from salt.
8
We add essence to the carrot. We mix.
- Acetic acid (concentrated vinegar): 1 teaspoon
9
We mix the sauté with carrots and let it sit for 10-20 minutes.
- Vegetable oil: 125 ml
