Grilled Squid & Bellflower Root Salad
Grilled squid and bellflower root citrus salad combines seared squid with soaked bellflower root, romaine, and orange segments in a yuzu-gochugaru dressing, drawing on classic Korean flavors to build a salad with genuine textural and flavor complexity. The squid tubes are scored in a crosshatch pattern before cooking, which ensures that heat penetrates evenly so the flesh cooks uniformly without curling into a tight coil; limiting each side to one to two minutes over high heat is equally important, as even a minute more will produce a rubbery result. Bellflower root is a traditional Korean ingredient with a pleasantly bitter edge that requires brief preparation: shredded into thin strips and soaked in lightly salted water for five minutes, it releases enough bitterness to become mild and yielding while retaining a satisfying crunch. The dressing is the component that unifies the dish: yuzu marmalade contributes a floral, layered acidity quite different from straightforward lemon or lime juice, while rice vinegar sharpens the finish, olive oil emulsifies and rounds the texture, and gochugaru adds a slow-building warmth that lingers after the citrus flavors fade. This combination bridges the savory, slightly smoky character of the squid and the subtle bitterness of the bellflower root. Fresh orange segments provide the final note, bursting with bright juice on each bite to lift the entire salad. The visual contrast between the ivory bellflower root, the charred squid, and the vivid orange makes the finished plate as attractive to look at as it is to eat.
Adjust Servings
Instructions
- 1
Score the squid, then season with salt, pepper, and 1 tbsp olive oil for 10 minutes.
- 2
Shred bellflower root, soak in salted water for 5 minutes, rinse, and drain.
- 3
Heat a pan on high and grill squid 1-2 minutes per side, then slice bite-size.
- 4
Whisk yuzu marmalade, vinegar, 1 tbsp olive oil, and chili flakes for the dressing.
- 5
Combine romaine, bellflower root, orange segments, and grilled squid; toss with dressing.
- 6
Serve immediately while textures stay crisp and tender.
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Goes Well With
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