Korean-style salad with squid and carrots is a delicate combination. Korean squid, recipe with photo

One of the most capricious, but also the most delicious among seafood is squid. The process of preparing them can cause certain difficulties, because it is not always possible to maintain the exact time interval. But these efforts are worth it to enjoy the delicious finished dish later. One of the most original salads, to which squid is added can be called a salad with squid and Korean carrots, where this amazingly tender meat is combined with spicy Korean carrots. Even with the most minimal composition, an incredibly contrasting, multifaceted, but at the same time harmonious dish is created, which not only deserves our attention, but can be called the standard among similar dishes.

In this, only apparent simple dish, combines tenderness, freshness and piquancy. The combination, impossible in all understandings, exceeds all expectations; the dish is so refined and at the same time not burdened with excesses that it definitely raises a lot of questions and bewilderment. After all, with just a few ingredients, the salad is perfect in every way.

For Korean squid salad you need:

• 450 gr. squid;
• 150 gr. Korean carrots;
• 4 medium cucumbers;
• 1 onion;
• 2 garlic cloves;
• 20 gr. oils;
• 10 gr. 9% vinegar.

Salad with squid and Korean carrots recipe:

1. The squids are washed, cleaned immediately and cut into strips on a board, and placed in already boiled water. They are kept in it for only a couple of minutes and immediately thrown into a colander, poured over cold water, and then pour it into a salad bowl.
2. The onion is cleaned, washed and chopped with a knife into thin halves of rings. The crushed ones are poured into a frying pan, oil is added and fried.
3. The garlic is peeled and crushed with garlic cloves, at the end of frying, poured into the frying pan with the onion and mixed.
4. The resulting hot mixture is poured over the squid.
5. The carrots are shortened a little in Korean style and also placed in the salad bowl.
6. The cucumbers are washed, peeled and cut into strips, poured into the squid.
7. Pour vinegar into the salad and mix everything with a spoon.
8. They insist for four hours.

Tip: it is not at all necessary to infuse the squid with Korean carrots in the salad, all the products in it are already ready to eat, it’s just that when the squids are fully soaked, their taste will be much richer.

Korean squid salad with carrots

Squid salad with Korean carrots is so interesting and bright taste possesses that it is not even possible to immediately guess its entire composition. An extremely successful combination when the products merge together and at the same time do not cease to be contrasting. That is why the salad can be called magical and mysterious, because not everyone manages to unravel this mystery - an interesting recipe.

For Korean squid salad you need:

• 200 gr. squid;
• 150 gr. Korean carrots;
• 1 head of red onion;
• 200 gr. crab sticks;
• 3 large eggs;
• 100 gr. corn from a jar;
• 120 gr. mayonnaise.

Salad with squid and Korean carrots recipe:

1. The squids must be washed and then placed in a saucepan with boiling water and kept for exactly three minutes, after which they are quickly cooled with water, cleaned and cut into small squares with a knife.
2. Thawed crab sticks separated from the films and cut into cubes on a board.
3. The onion is peeled and chopped into thin half rings with a knife on a board.
4. The carrots are squeezed out by hand and if they are very long, then they are shortened a little.
5. Open the jar of corn, throw all its contents into a colander, and strain off the marinade.
6. Place the eggs in a saucepan, add water and boil for no more than twelve minutes. After their expiration, the boiling water is drained and poured cold water and cool it in it. Then they clean and finely cut with a knife.
7. Pour all the ingredients into a salad bowl and pour mayonnaise over them, mix all the ingredients with a spoon.

Tip: the dish will turn out even more original if you don’t just boil the eggs, but make pancakes from them. This is done quite simply. Eggs are beaten with a small amount of milk and flour, then poured into a frying pan and baked. Then you just need to cut them.

Squid salad with Korean carrots

This dish cannot be called everyday, much less ordinary. Such a masterpiece is only for the holidays and needs to be prepared in order to diversify the table as much as possible and, of course, surprise the guests. Delight from the appearance of the salad alone is already guaranteed. When the first test is taken from him, everyone at the table will fall silent in amazement and pleasure.

For a salad with squid in Korean you need:

• 400 gr. squid;
• 200 gr. corn;
• 1 onion;
• 3 large eggs;
• 2 gr. salt;
• 4 gr. pepper;
• 150 gr. Korean carrots;
• 1 bay leaf;
• 3 gr. allspice;
• 60 gr. sour cream;
• 60 gr. mayonnaise;
• 10 gr. mustard;
• 1 pack of tartlets;
• 30 gr. oils

Korean squid and carrot salad:

1. Peel the onion and cut it into thin slices on a board, pour it into a frying pan and fry until the liquid has evaporated.
2. The squids are washed and cleared of films, then placed in boiling water and kept for no more or less - three minutes, cooled and cut into cubes on a board using a knife.
3. Place the eggs in a small saucepan, add cold water and boil for 12 minutes. Then pour off the boiling water and pour in ice water. In it, the eggs are cooled and then peeled and cut into cubes with a knife.
4. Pour all the ingredients into a salad bowl and add Korean carrots.
5. Drain the brine from the corn and rinse. Pour the grains into a salad bowl.
6. Mayonnaise is mixed with sour cream and mustard.
7. Pour the resulting mixture over the salad and mix with a spoon.
8. Serve in portions in tartlets or in one spacious salad bowl.

Tip: this dish will be even richer if you add a tomato and a bell pepper or a pomegranate seed. It will be both more colorful and fragrant.

Salad with Korean carrots and squid

This dish is especially attractive for its appearance. It is carrots in Korean in this case is a savior who gives many colors. Without it, the dish would have turned out dull and bland. But the situation was saved - the salad turned out to be simply surprisingly rich and even a little provocative, in the good sense of the word.

For Korean squid salad you need:

• 400 gr. squid;
• 100 gr. Korean carrots;
• 2 large eggs;
• 2 small onions;
• 2 gr. salt;
• 100 gr. mayonnaise;
• 4 gr. pepper

Korean carrot and squid salad:

1. The eggs are boiled in a saucepan filled with water and then forced to cool, peeled and chopped on a board.
2. The squids are rinsed and doused with boiling water, after which the film is removed.
3. Boil water in a saucepan, add salt and add squid, boil and immediately cool.
4. The squids are placed on a board and cut into thin strips with a knife.
5. Wash and finely chop the onion.
6. Pour the food into one salad bowl.
7. The carrots are cut a little shorter, squeezed out and added to the composition.
8. Add mayonnaise and mix everything with a spoon.

Salad with squid and Korean carrots

The products will play in a completely new way, specifically in this dish. And the merit in this case is not even seafood, but exotic fruit– avocado and incredible aromatic marinade, which you will have to prepare yourself. The result will be something unusual, extraordinary, but surprisingly tasty, remaining in the memory for a long time.

For Korean squid salad you need:

• 300 gr. squid;
• 50 gr. rice;
• 150 gr. lettuce leaves;
• 1 onion head;
• 100 gr. Korean carrots;
• 20 gr. soy sauce;
• 120 gr. mayonnaise.

Ingredients required for the marinade:

• 20 gr. 9% vinegar;
• 4 gr. salt;
• 10 gr. Sahara;
• 5 gr. pepper

Salad with Korean carrots and squid:

1. The onion is immediately peeled and washed, then placed on a board and cut into thin halves of rings.
2. All components necessary for the marinade are mixed and ready marinade heat it up and pour it into the onion while it’s hot.
3. After about a minute, five onions are thrown into a colander and squeezed out.
4. Place the squids in a saucepan with already boiled water and boil for no more than three minutes, then ice water cool, remove the film and remove the ridge, cut with a knife into thin rings or strips.
5. Finely chop the carrots on the board.
6. The rice is washed well and poured into a saucepan, poured with water and boiled, but not boiled, but left a little undercooked, drained in a colander and washed with water.
7. Lettuce leaves are washed and torn by hand.
8. All products are poured into a large salad bowl and mixed with a spoon.
9. Mix mayonnaise with soy sauce and pour this mixture into korean salad with squid.
10. Be sure to mix everything one more time.

Amazing product, this Korean carrot. No matter what salad you add it to, it transforms it beyond recognition. She does something magical with squids, because they become completely different, not sweet and tender, but spicy and even piquant. At the same time, the dish itself is not obnoxiously spicy, but only has a slightly piquant tint. And no matter what sauce is used, no matter what other products are added, such an amazing effect does not disappear, is not muffled, but is only emphasized once again. These are excellent variations of the dish not only for those who love experiments, but also for those who like to constantly surprise and even pleasantly shock everyone around them with their culinary abilities, which you can’t argue with.

But experiments can be carried out not only with variants Korean dishes, also look great on the table cabbage salads, for example, from , or . Try and choose your favorites.

A salad with squid and Korean carrots will appeal to lovers of spicy and spicy dishes. It contains only two main components, so it is very easy to prepare.

At our table, the salad with squid and Korean carrots disappears very quickly, since all family members are connoisseurs Korean cuisine. We prepare the salad without mayonnaise, with the addition of seasonings and sesame seeds. We use boiled squid, and we cook Korean carrots ourselves, but you can also buy them.

Taste Info Salads with seafood / Salads without mayonnaise

Ingredients

• squid – 500 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• garlic – 2 cloves;
• sesame seeds – 1 tbsp. l.;
• table vinegar 9% – 1 tbsp. l.;
• vegetable oil– 2 tbsp. l.;
• salt – 1 tsp;
• sugar – 0.5 tsp;
• ground black pepper – 1/4 tsp;
• ground red paprika – 1/4 tsp;
• ground coriander – 0.5 tsp.

How to make Korean squid and carrot salad

How to prepare squid

It is necessary to remove frozen carcasses and place them under warm water from the tap to defrost. Boil 1.5 liters of water, add 1 tsp. salt, place the squid in boiling water for 2 minutes. IN hot water The skin will curl up and be easy to wash off. Then drain the boiling water and rinse the carcasses under cold water. Remove all the innards and the notochord (the long, tough strip along the body of the squid).

Using a sharp knife, cut the squid into long strips or rings.

How to cook Korean carrots

Of course, you can buy ready-made Korean carrots in the store. But it’s quite easy to prepare it yourself. In addition, you will be sure that it does not contain any harmful chemical additives.

Peel the carrots and grate them into a grater for slicing vegetables in Korean.

Add a pinch of salt, stir and leave for 10 minutes. During this time, the carrots will release juice and become soft.

Peel the garlic and pass through a press or grate into a fine grater. Add garlic to carrots. Add vinegar, sugar, pepper, paprika, coriander to this.

Stir and leave to infuse.

Preparing the salad

Cut the onion into long feathers along the growth of the onion.

Sauté the onion in a frying pan with vegetable oil (do not fry too much).

Dry the sesame seeds and lightly fry them in a dry frying pan (without oil). I highly recommend adding these seeds to your salad; without them it won’t be as wonderful and aromatic.

Combine Korean carrots, chopped squid, onion and sesame seeds in a common bowl.

Stir and let the salad stand in the refrigerator for a while so that each ingredient “gets to know” and “makes friends” with its “neighbor”.

Place the salad with squid and Korean carrots in a salad bowl and serve for public tasting.

Now you have one more in your collection wonderful dish Korean cuisine.

I don’t know about you, but I just love Korean squid. I'm breathing unevenly oriental salads. And when I pass them at the market, I involuntarily slow down my pace and work hard with my nose to enjoy the incredible smells of spices longer. But it usually doesn’t go beyond admiration. I don't buy anything from Koreans. And not because she's racist. Just my trust in purchased ones ready meals Slowly but surely it reaches the level of the baseboard. Therefore, having received a fragrant charge, I rush home. And I prepare some kind of appetizer or salad based on Korean cuisine. This time my “victim” was squid. The shellfish lonelyly awaited their fate in the far corner of the freezer. And they very successfully fell into the “Korean” mood. So grab the recipe photo delicious squid in Korean.

Korean-style aromatic marinated squid is prepared from the following ingredients:

Squid is prepared in Korean like this (recipe with photos):

Thaw seafood carcasses. If they are uncleaned, then peel them and take out the insides. I have already written about how to quickly cut frozen and fresh squid. Therefore, I will not repeat myself. Don't blame me. If the carcasses are already cleaned, check to see if there is a rough transparent film left on them. And be sure to delete it. It will make the squid tough in Korean style. Just like any other dish made from these sea creatures.
Cut the prepared carcasses into rings or strips. In fact, even with flowers or stars. Cutting squid in Korean does not matter. As long as you like it. And this does not affect the taste at all. Place the chopped tender clam meat in a bowl.
Place in a dry frying pan sesame seeds. Fry them for a couple of minutes until lightly golden.
Prepare a mixture of spices, sugar and salt in advance. Mix vegetable oil, vinegar and soy sauce. It is better to take deodorized vegetable oil so as not to drown out the bright smell of a bouquet of spices. Pour in and add all this aromatic splendor into the frying pan with the sesame seeds. Stir quickly. And heat it up. Just get it done Korean marinade for squid, bring to a boil and remove immediately.
Pour the hot marinade over the rings.
Stir the squids in Korean style. Now stop for a second. Inhale the mind-blowing aroma and salivate. Cover delicious snack lid or film. And get used to the idea that you can try them only after 2 hours. If you wait longer, great. The longer Korean-style squids are marinated, the richer their taste will be. By the way, I advise lovers, admirers, fans and admirers of seafood to also study my small selection of recipes for stuffed squid.
What to serve with Korean squid? And with whatever you want! It would be great with potatoes. Great with rice. Fantastic with pasta. Or you can quickly build yourself a “bosyat” sandwich by putting lots and lots of marinated squid on a piece of bread. And treat yourself to the most delicious snack in the world.

Feel free to cook it, it will be appetizing, aromatic and original!

Korean squid is very easy, simple and quick to prepare at home. Minimum time and products, and on the table delicious dish with an oriental touch.
What gives this dish a special taste is ground coriander, and paprika, garlic and black pepper perfectly complement it and give it a characteristic spiciness. Using this recipe, you can make Korean-style ears, as well as vegetables (cabbage, zucchini and carrots).

Like many other seafood, squid is rich in vitamins, microelements and amino acids. Squids are perfectly absorbed by the body, as they are rich in proteins; they can easily be consumed during a diet or even just like that, without fear of harming your figure.
For this recipe, you can use already cooked Korean carrots. Only then watch the taste of spices and acid so that it is not too spicy.
I like to cook dishes from unpeeled squid. They are much softer, juicier and quite easy to clean. Therefore, for Korean squid, I chose unpeeled squid.

Total cooking time – 1 hour 30 minutes
Active cooking time – 30 minutes
Calorie content per 100 g – 104 kcal
Cost – 3 $
Number of servings – 4 servings

Korean squid recipe

Ingredients:

Salt - to taste
Sesame – 1 tbsp.
Water – 5 tbsp.
Vegetable oil– 2 tbsp.
Black pepper – 1/2 tsp.
Garlic – 2 cloves
Squid – 4 pcs.(carcasses, total weight approximately 600 g)
Carrots – 2 pcs.
Sweet paprika – 1/2 tsp.
Coriander – 1/2 tsp.(ground)
Vinegar – 2 tbsp. (9%)
Sugar – 1 tsp.

Preparation:

Place the NOT defrosted squid into a large pot of boiling water for exactly 3 minutes. When the time is up (whether the water is boiling or not), turn off the heat, remove the pan, drain the water and add cold water. The dark skin on the squid will instantly come off; it can be easily removed by hand.
Clean the squid, remove the chord and entrails. Cut the carcass lengthwise and cut into strips 1 cm wide.

Wash and peel the carrots. Grate for cooking Korean carrots. If there is none, then just grate it on an ordinary coarse grater.

In a separate deep bowl, mix water, vinegar and sugar. Add squid to the marinade. Let stand for 10 minutes. Then add black pepper, coriander, salt, paprika, vegetable oil and garlic passed through a garlic press. Mix everything well.

Add carrots and sesame seeds to the squid, mix again, taste. Adjust salt, pepper and acidity to your taste. I recommend covering the bowl with a saucer and placing a weight on top, for example a jar. Then all the carrots and squid will be in the marinade and will reach taste faster.
Place the bowl in the refrigerator. After about one hour, the dish is ready, but you can leave the Korean-style squid to steep overnight. Serve with rice. Bon appetit!