Squid salad with Korean-style carrots
Description
I use fresh, whole squid. But you can also buy pre-peeled and sliced ones. The main thing is not to overcook them, otherwise they will become tough. There's no need to add salt to the salad, the seasoning from the carrots is enough.
Instructions
- 1
Step 1
1. Separate the squid body from the innards. To do this, press the body with one hand and pull the tentacles with the other.
- 2
Step 2
2. Make an incision in the body, remove the hard part, and rinse off the slime and membrane under running water. Cut off the tentacles.
- 3
Step 3
3. Place the cleaned squid into salted boiling water. Let them simmer for 30 seconds, then immediately transfer to cold water.
- 4
Step 4
4. Add 5 tablespoons of vegetable oil to a preheated skillet. Then add the seasoning and pepper. Next, add the Korean carrot, mix well, and remove the skillet from the heat.
- 5
Step 5
5. Cut the squid into thin strips. Combine them with the carrots and add apple cider vinegar. Mix, cover with plastic wrap, and refrigerate for one to one and a half hours.
- 6
Step 6
6. Before serving, press the garlic through a garlic press and mix. Transfer to a serving dish and garnish with tentacles on top.