Grilled Squid & Bellflower Root Salad

Name: Grilled Squid & Bellflower Root Salad
Prep time: 22 min
Cook time: 8 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: cleaned squid 300 g; bellflower root 120 g; romaine lettuce 100 g; orange 1 piece; olive oil 2 tbsp; yuzu marmalade 1 tbsp; Korean chili flakes 1 tsp; vinegar 1 tbsp; salt 0.5 tsp; black pepper 0.25 tsp

Quick answer

Total time: 30 min
Level: Medium
Servings: 4 servings
Ingredients: 10

About this dish

Bitter, crunchy doraji (bellflower root) and sweet-tart orange segments meet over squid seared hard on high heat.

Scoring the squid body in a crosshatch keeps it from curling as it cooks, and 1 to 2 minutes per side is enough to leave it bouncy. Shredded by hand and soaked in salted water for 5 minutes, the root loses its harsh bitterness and mixes in without tasting raw. After the soak it is rinsed and squeezed dry so it does not water down the dressing. A dressing of yuzu marmalade, vinegar and chili flakes adds floral acidity and a low hum of heat that links the three.

Ingredients

servings

IngredientAmount

orange1 piece

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Instructions

6 steps

1

Score the inside of 300 g squid bodies in a diagonal crosshatch at 1 cm intervals, then marinate with 1/4 tsp salt, a pinch of pepper, and 1 tbsp olive oil for 10 minutes.
2

Tear 120 g doraji bellflower root into thin strips by hand, soak in brine (200 ml water and 1 tsp additional salt for the discarded brine) for 5 minutes to remove bitterness, then rinse under running water and squeeze dry.
3

Heat a pan over high heat for 5 minutes until smoking, then sear the squid for 1 to 2 minutes per side so it curls naturally, and cut into 3 to 4 cm pieces.
4

Mix 1 tbsp yuzu marmalade, 1 tbsp vinegar, 1 tbsp olive oil, and 1 tsp gochugaru and the remaining 1/4 tsp salt in a bowl to create a sweet and tangy dressing.
5

Combine 100 g romaine, doraji, orange segments, and grilled squid in a large bowl, pour the dressing over, and toss lightly to avoid breaking the delicate ingredients.
6

Transfer to a plate immediately and serve right away while the vegetables are crisp and the squid is still tender.