Side Dishes

Squid & Tomato Chogochujang Salad

Name: Squid & Tomato Chogochujang Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 100 g Squid; 20 g Water dropwort (minari); 0.3 g Salt; 50 g Tomato; 20 g Onion; 10 g Green chili pepper; 10 g Red chili pepper; 10 g Green onion; 20 g Carrot; 5 g Sesame seeds; 50 g Tomato; 20 g Gochujang (Korean chili paste); 10 g Vinegar; 10 g Ginger juice; 20 g Oligosaccharide syrup

오징어토마토초무침

Scored, blanched squid and water dropwort tossed with crisp vegetables in a tangy sauce of fresh tomato, gochujang, vinegar and ginger, served on a ring of sliced tomato. Using tomato in the sauce cuts down on the saltiness of gochujang.

📝 Step-by-Step Instructions

Peel the squid and score the inside in a crosshatch pattern.

Squid & Tomato Chogochujang Salad — step 1

Blanch the water dropwort in salted boiling water and rinse in cold water, then blanch the squid in the same water.

Squid & Tomato Chogochujang Salad — step 2

Coarsely chop half of the tomato and slice the other half, arranging the slices in a ring on a plate.

Squid & Tomato Chogochujang Salad — step 3

Mix the chopped tomato with the gochujang, vinegar, ginger juice and syrup to make the sauce.

Squid & Tomato Chogochujang Salad — step 4

Cut the carrot, onion, green onion and chilies.

Squid & Tomato Chogochujang Salad — step 5

Toss the squid and vegetables in the sauce, pile onto the tomato ring and sprinkle with sesame seeds.

Squid & Tomato Chogochujang Salad — step 6

📊 Nutrition Facts (per serving)

155.7Calories (kcal)

27.7 gCarbs

7.4 gProtein

1.7 gFat

410.1 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.