Grilled Squid & Bellflower Root Salad
Quick answer
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 cl...
What makes this special
- Grilled Squid and Bellflower Root Salad balances seared seafood with bitter-crisp doraji.
- Cross-hatching squid bodies distributes heat evenly so they curl flat rather than contract unevenly
- Soaking bellflower root in salted water 5 minutes removes its distinct bitterness for a cleaner taste
Key ingredients
Core cooking flow
- 1 Score the inside of 300 g squid bodies in a diagonal crosshatch at 1 cm inte...
- 2 Tear 80 g doraji bellflower root into thin strips by hand, soak in brine (20...
- 3 Heat a pan over high heat for 5 minutes until smoking, then sear the squid f...
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Season
Tear 80 g doraji bellflower root into thin strips by hand, soak in brine (200 ml water and 1 tsp salt) for 5 minutes to remove bitterness, then rinse under running water and squeeze dry.
- 3Control
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.
- 4Prep
Mix 1 tbsp yuzu marmalade, 1.5 tbsp vinegar, 1 tbsp olive oil, and 1/2 tsp gochugaru in a bowl to create a sweet and tangy dressing.
- 5Heat
Combine 80 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.
- 6Finish
Transfer to a plate immediately and serve right away while the vegetables are crisp and the squid is still tender.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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