Squid salad with Korean carrots

Name: Squid salad with Korean carrots
Total time: 3 h
Yield: 8
Ingredients: 600 g Squid; 500 g Carrot; 1 Bulb onions; 4 cloves of garlic Garlic; 3 tablespoon Soy sauce; 1 teaspoon Ground coriander; to taste Ground red pepper; to taste Ground black pepper; 1 teaspoon Sugar; 1 tablespoon Salt; 2 tablespoon Vegetable oil; 1 teaspoon Vinegar

A delicious, bright, spicy appetizer with squid that will fly away in an instant! I made this salad for the first time about 4 years ago. I, my family and those guests who respect Korean snacks immediately liked it. He will be appreciated in the youth company. The only drawback of this dish is that it runs out quickly. The salad is especially good in winter, when vitamins are low. Try to cook it and it will not disappoint you. Adjust the amount of spices to your taste, because some people like it hot :)), while others simply cannot eat it spicy.

233

64249

Ruby Patterson

Author of the recipe

Calories

134Kcal

Protein

16gram

Fat

5gram

Carbs

12gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

600g

500g

1

4cloves of garlic

3tablespoon

1teaspoon

to taste

to taste

1teaspoon

1tablespoon

2tablespoon

1teaspoon

Step-by-step preparation

Cooking time: 3 hr

STEP 1
Ingredients for preparing salad with squid and Korean carrots. I have already grated the carrots using a special grater for Korean carrots (you should get a long straw).
STEP 2
Add vinegar, salt and sugar to carrots. Rub with your hands.
STEP 3
Peel the squid, boil until tender: 2-3 minutes after boiling, cool.
STEP 4
Cut the onion into half rings.
STEP 5
Then fry it in a frying pan in vegetable oil until golden brown.
STEP 6
While the onion is frying, cut the squid carcass into strips.
STEP 7
Pour soy sauce over the squid meat and let stand for about 30 minutes.
STEP 8
Squeeze the carrots from the resulting juice. Add garlic through a press, ground coriander.
STEP 9
Pour hot oil and onions over the carrots, add red and black pepper. Mix thoroughly. Let stand for the same 30 minutes.
STEP 10
Then add the infused squid to the onion-carrot mixture. You can eat the salad right away, but it is better to let it sit in the refrigerator for 2-3 hours.
STEP 11
Place the prepared salad with Korean carrots and squid in a salad bowl or on a dish. Decorate to your liking. Bon appetit!

Comments on the recipe

Alyona

03.12.2023

5

We really love both squid and carrots in Korean, but somehow we didn’t think of combining them in one salad. And here is such a gift from the mother of a sweet tooth! I cook squid for no more than one minute from the moment of boiling and for cooking I always make a marinade: pepper, salt, bay leaf, cloves, vinegar. The main thing in cooking squid is not to overcook it. I fried the onion at the last moment, after the carrots had stood and released their juice. After all, you need to pour boiling oil in order to reveal the taste of the spices. The salad turned out to be delicious! Soft juicy aromatic vegetables, spicy elastic squid. Juicy carrots not only add color to the salad, but also freshness. In harmony with the sweet and sour spicy dressing, this is an exquisite gourmet snack!