CookGo
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Squid and Cucumber Vinegar Salad

Custo $10, economizar $5

Fonte: Recommended by CookGo

  • 15 Min
  • 2 Porções
  • $10

INGREDIENTES

  • 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

PASSOS

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.

NUTRIENTES

Por 1 Porção

🔥

150

Calorias

  • 20g
    Proteína
  • 10g
    Carboidratos
  • 3g
    Gorduras

💡 Dicas

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.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.