CookGo
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Squid and Water Parsley Salad

Coût $12, économiser $8

Source: Recommended by CookGo

  • 30 Min
  • 2 Portions
  • $12

INGRÉDIENTS

  • Vegetables

    • 1 handful water parsley
    • 🧅 1 onion
    • 🥒 1 cucumber
    • 🥕 1/2 carrot
    • 2 green chilies

  • Seafood

    • 🦑 2 squids

  • Seasoning

    • 4 tbsp gochujang
    • 4 tbsp vinegar
    • 2 tbsp red pepper flakes
    • 2 tbsp plum extract
    • 🧂 1 tbsp sugar
    • 🧄 1 tbsp minced garlic
    • 1/3 tbsp roasted sesame seeds

ÉTAPES

1

Wash the water parsley under running water, then soak it in diluted vinegar water for 20 minutes to remove impurities.

2

Rinse the parsley again and trim the tough stems. Cut into 7 cm pieces.

3

Clean the squid under running water, removing the innards, eyes, and mouth.

4

Slice the squid body into 1 cm strips and cut the tentacles into bite-sized pieces.

5

Blanch the squid in boiling water for 30 seconds.

6

Rinse the blanched squid under cold water and drain thoroughly.

7

Slice the cucumber and carrot diagonally into 0.3 cm pieces.

8

Thinly slice the onion and green chilies into 0.5 cm pieces.

9

Combine all prepared ingredients and seasoning in a bowl. Mix well.

NUTRIMENTS

Par portion

🔥

180

Calories

  • 15g
    Protéines
  • 20g
    Glucides
  • 5g
    Graisses

💡 Astuces

Use fresh squid for better flavor and texture.Adjust the spice level by reducing or increasing the chili and gochujang.Serve immediately for the best taste and texture.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.