Squid and Cucumber Chojang Salad
Quick answer
Squid is blanched briefly for a chewy yet tender texture without any fishy taste.
What makes this special
- Diagonally sliced cucumber and squid combine in a spicy, vinegar-based Chojang dressing.
- Brief blanching keeps squid chewy without any fishy smell
- Gochujang-vinegar-maesil sauce balances spice, sweet, and acid
Key ingredients
Core cooking flow
- 1 Score shallow diagonal cuts on the inside of 240 g cleaned squid.
- 2 Bring water to a full boil, add the squid, and blanch over medium-high heat for only 2 minutes 30 seconds.
- 3 Transfer the blanched squid to ice water to stop the residual heat.
Squid is blanched briefly for a chewy yet tender texture without any fishy taste. Diagonally sliced cucumber adds juicy crunch, while shredded red cabbage brings vivid purple color. Chojang - gochujang, vinegar, and plum extract - delivers a sweet, spicy, and sour punch that accents the mild seafood. Sesame oil, minced garlic, and a sprinkle of sesame seeds complete the classic Korean seafood salad profile, best served chilled in summer as a refreshing standalone meal.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Score shallow diagonal cuts on the inside of 240 g cleaned squid.
Cut it into bite-size pieces so the pieces curl neatly during blanching and cook evenly without becoming tough.
- 2Control
Bring water to a full boil, add the squid, and blanch over medium-high heat for only 2 minutes 30 seconds.
As soon as it turns white and curls, lift it out to prevent overcooking.
- 3Step
Transfer the blanched squid to ice water to stop the residual heat.
Once cold, drain it in a sieve and press with paper towels so the dressing will cling instead of getting watery.
- 4Season
Slice 160 g cucumber into half-moons and shred 70 g red cabbage thinly.
Sprinkle with a small pinch of salt, rest for 3 minutes, then squeeze gently to remove excess water.
- 5Step
Whisk 1 tablespoon gochujang, 1.5 tablespoons vinegar, 1 tablespoon maesil-cheong, and 0.5 teaspoon minced garlic until smooth.
Stir in 1 teaspoon sesame oil last to keep its aroma clear.
- 6Finish
Right before serving, toss the squid, cucumber, and red cabbage quickly with the chojang.
Before the vegetables release more liquid, sprinkle with 1 teaspoon sesame seeds and serve chilled.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
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Squid Naengi Chojang Salad
Preparing squid for a seasonal salad involves a quick blanching process in boiling water for less than thirty seconds. This precise timing keeps the seafood tender and prevents it from turning rubbery or tough. Shepherd's purse, or naengi, contributes an earthy aroma characteristic of early spring that complements the oceanic profile of the squid. Crisp lettuce and fresh cucumber provide a crunchy texture that contrasts with the soft seafood pieces. The dressing relies on a combination of gochujang, rice vinegar, and oligosaccharide syrup to create a spicy, tangy, and mildly sweet foundation for the ingredients. To finish the sauce, sesame oil contributes a nutty scent while minced garlic adds a sharp, aromatic quality that integrates the different components. Careful cleaning of the naengi to remove soil and fine roots is necessary before briefly blanching it in salted water to eliminate bitterness and preserve its fragrance. Serving this dish cold during the early spring months highlights the specific seasonal qualities of the ingredients. For variations, scallops or shrimp can replace the squid, as they both pair well with the spicy dressing. Similarly, spring cabbage or wild chives can substitute for the shepherd's purse to maintain the seasonal character of the salad.
Korean Spicy Cucumber Salad
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Kongguksu-Style Cold Linguine
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Yeoneo doenjang gui features salmon fillets coated in a sweet and savory doenjang glaze. The earthy umami of doenjang pairs with honey to balance the rich fats of the salmon, while lemon juice cuts the oiliness for a clean finish. To prepare the dish, salmon is patted dry with paper towels so the glaze coats the fish evenly. A mixture of doenjang, gochujang, honey, garlic, sesame oil, and lemon juice forms the glaze. Two-thirds of this mixture is brushed onto the salmon to marinate for ten minutes. The fish is cooked skin-side down in a pan over medium-low heat for four minutes. Once turned, the remaining glaze is brushed on, and the salmon is cooked for three to four minutes until the glaze sets and the center is moist. Finely sliced scallions are added before serving.
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Caesar Salad
Caesar salad is built on romaine lettuce torn into rough, generous pieces and tossed in a dressing made from mayonnaise, lemon juice, garlic, and anchovy. The anchovy does not taste fishy in the finished dressing; it dissolves into the fat of the mayonnaise and functions as a deep umami foundation that keeps the salad interesting beyond its creamy surface. Lemon juice cuts through the richness of the mayo base, so the dressing coats the lettuce heavily without feeling cloying. Croutons are cubed bread toasted in olive oil until the outside turns crisp and golden but the inside stays slightly soft and chewy, giving them enough structure to absorb dressing without going immediately soggy. Wide, thin shavings of Parmesan add a dry, salty intensity that contrasts with the watery crunch of the romaine. With a short ingredient list, the quality of the dressing balance and the texture of the croutons determine the final outcome.
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