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Squid salad with Korean carrots

Squid Salad with Korean-Style Carrots

A tasty, bright, spicy squid appetizer that disappears in a flash! I first made this salad about 4 years ago. My family, my guests who love Korean-style snacks, and I were hooked right away — it's a hit with a younger crowd, too. The only downside is how fast it's gone. It's especially welcome in winter, when fresh produce is scarce. Give it a try and it won't disappoint. Adjust the spices to your taste — some like it fiery, while others can't do much heat at all.

mom of sweet tooth

Recipe author

Composition / ingredients

Servings:

Squid (frozen)

600

Carrots (julienned on a Korean-carrot grater — about 3-4 medium carrots)

500

Onion (large)

Garlic

Soy sauce

Ground coriander

Ground red pepper

Ground black pepper

Sugar

Salt

Vegetable oil

Vinegar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 9 g

Fats 16 % 3 g

Carbohydrates 37 % 7 g

75 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Here are the ingredients for the squid and Korean-style carrot salad. I've already julienned the carrots on a Korean-carrot grater (you want long, thin strands).
Step 2:

Add the vinegar, salt, and sugar to the carrots. Scrunch and massage them with your hands.
Step 3:

Clean the squid and boil until just done — 2-3 minutes after the water returns to a boil — then cool.
Step 4:

Cut the onion into half-rings.
Step 5:

Then sauté it in a skillet with vegetable oil until golden.
Step 6:

While the onion fries, cut the squid bodies into strips.
Step 7:

Pour the soy sauce over the squid and let it sit for about 30 minutes.
Step 8:

Squeeze the carrots to remove the juice they've released. Press in the garlic and add the ground coriander.
Step 9:

Pour the hot oil and onion over the carrots, then add the red and black pepper. Mix thoroughly and let it sit for another 30 minutes.
Step 10:

Then add the marinated squid to the onion-and-carrot mixture. You can eat the salad right away, but it's better to let it rest in the fridge for 2-3 hours.
Step 11:

Transfer the finished squid and Korean-style carrot salad to a bowl or platter. Garnish to taste. Enjoy!