Squid and Cucumber Chojang Salad
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.
Adjust Servings
Instructions
- 1
Score the inside of the squid tube and cut into bite-size pieces.
- 2
Blanch squid for 2 minutes 30 seconds, then shock in ice water and drain well.
- 3
Slice cucumber into half-moons and shred red cabbage; season lightly with salt and squeeze after 3 minutes.
- 4
Mix gochujang, vinegar, maesil-cheong, minced garlic, and sesame oil into chojang dressing.
- 5
Toss squid and vegetables quickly with dressing, top with sesame seeds, and serve chilled.
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Nutrition (per serving)
Goes Well With
Korean Gochujang Grilled Garlic Scapes
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Gazpacho
The secret to an authentic gazpacho lies in the interaction between stale bread and fresh garden vegetables. While tomatoes, cucumbers, and red bell peppers form the base, the addition of water-soaked bread creates a thick, velvety consistency that distinguishes this Andalusian specialty from a simple puree. Blending these ingredients with red onion, garlic, extra virgin olive oil, and red wine vinegar produces a smooth texture where the oil emulsifies the vegetable juices and the vinegar sharpens the natural sugars of the tomatoes. Patience is required after the blending is complete; the soup must rest in the refrigerator for at least two hours to allow the flavors to settle and integrate, a process that does not occur effectively at room temperature. Serving requires a final touch of drizzled olive oil and a handful of finely diced vegetables to create a crisp contrast against the liquid base. For the most refined results, passing the mixture through a fine-mesh sieve ensures a silky finish. Using fully ripened summer tomatoes provides the ideal acidity levels, and storing the leftovers in the fridge for a day or two often leads to a more developed profile.
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