CookGo
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Squid and Cucumber Vinegar Salad

Costo $10, salva $5

Fonte: Recommended by CookGo

  • 15 Min
  • 2 Porzioni
  • $10

INGREDIENTI

  • Main Ingredients

    • 🦑 2 whole squids
    • 🥒 1 cucumber
    • 🧅 1/2 onion

  • Seasoning Ingredients

    • 1 tbsp gochujang
    • 2 tbsp chili powder
    • 1 tbsp minced garlic
    • 6 tbsp vinegar
    • 2.5 tbsp sugar
    • 🧂 1.5 tbsp salt
    • 1 tbsp sesame seeds

  • Boiling Ingredients

    • 500ml water
    • 🧂 1 tbsp salt
    • 1 tbsp cooking wine

PASSI

1

Clean the squid thoroughly and score the inside diagonally for a fuller appearance when cooked. Slice the cucumber diagonally into 2mm pieces and julienne the onion into 3mm strips.

2

Boil water in a pot over medium-high heat and add 1 tbsp salt once boiling.

3

Add the squid to the boiling salted water.

4

Add 1 tbsp cooking wine to the boiling water to remove any odor from the squid. Boil for 1–1.5 minutes depending on desired texture.

5

Drain the cooked squid and let it cool. Slice the squid lengthwise into 1cm x 5cm pieces.

6

Combine the sliced squid, cucumber, and onion in a mixing bowl.

7

Add the seasoning ingredients to the bowl and mix thoroughly. Adjust vinegar and sugar to taste.

8

Crush sesame seeds by hand and sprinkle them over the salad. Mix well to finish.

NUTRIENTI

Per 1 porzione

🔥

150

Calorie

  • 20g
    Proteine
  • 10g
    Carboidrati
  • 3g
    Grassi

💡 Suggerimenti

Use fresh squid for better flavor and texture.Adjust the sweetness and acidity to suit your taste.Store leftovers in the fridge for up to 2 days.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.