SaladsMedium

Grilled Ojing-eo Doraji Citrus Salad (Grilled Squid & Bellflower Root Salad)

For 4 servings, grilled squid and bellflower root salad with automatic portion scaling.

Prep 22minCook 8min4 servings

squid saladbellflower root saladcitrus korean saladhigh protein salad4 servingsauto scaling

Ingredients (4 servings)

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.

Cook squid quickly over high heat to keep it tender.

If bellflower root is bitter, soak briefly in diluted vinegar water.

Calories

192

kcal

Protein

Carbs

Fat

Original

2servings

→

Target

servings

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