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Spicy squid salad
Serves 4 Starters and mains
Ingredients
- 2 medium squid (approx. 350g cleaned weight), cleaned and skins removed by your fishmonger
- 1tbsp cider vinegar
- 40g carrot, julienned
- 130g cucumber, halved and sliced diagonally
- 130g white cabbage, shredded, soaked in cold water for 10 minutes, then drained
- 1/4 red onion, thinly sliced, soaked in cold water for 10 minutes, then drained
- 1tbsp parsley leaves
For the sauce
- 2tbsp golden granulated sugar
- 2tbsp gochugaru (Korean chilli flakes)
- 2tbsp soy sauce
- 1tbsp perilla oil
- 11/2tbsp gochujang (fermented
- chilli paste)
- 3tbsp cider vinegar
- 3 garlic cloves, minced
To serve
- 1 mild green chilli, sliced
- toasted white sesame seeds
- cooked thin wheat noodles (optional)
Method
Combine all the ingredients for the sauce in a small mixing bowl, cover and keep in the fridge until needed.
Take the tube of 1 squid and open it out flat by inserting a sharp knife inside to cut along the natural line. Once flat, scrape off any membranes and rinse under running water, then pat the squid dry with kitchen paper. Score the inside of the body in a criss-cross pattern with a sharp knife, ensuring the knife is only inserted about one third of the way into the flesh (this will help to catch the sauce). Slice into bite-sized rectangular strips, then cut the tentacles into pieces of the same length. Repeat with the second squid.
With a bowl of cold water to hand, bring a pan of salted water to the boil. Add the vinegar and wait for the water to come back up to a rapid boil, then add the squid strips and blanch for 1 minute. Transfer to the bowl of cold water, then drain.
Put the carrot, cucumber, cabbage and onion in a large mixing bowl along with the parsley leaves and a pinch of sea salt flakes. Add the drained squid to the bowl, then pour in the prepared sauce and massage the ingredients by hand to combine everything, gently pinching and squeezing to bring it together. Check for seasoning and add a pinch more salt, if you like.
To serve, transfer the squid to a platter and scatter the chilli and toasted sesame seeds on top. Serve on its own or with thin wheat noodles on the side to stir through for a more substantial meal.
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