March 10, 2026

Spicy Squid Vinegar Salad, Blanch and Toss with Sauce for a Sweet and Tangy Rice Stealer

Name: Spicy Squid Vinegar Salad, Blanch and Toss with Sauce for a Sweet and Tangy Rice Stealer
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: 1 Squid; 250 g Radish; 0.5 Cucumber; 1 a little Carrot; 0.25 Onion; 1 Cheongyang Chili Pepper; 1.5 tbsp Gochujang (Red Pepper Paste); 3.5 tbsp Red Pepper Flakes; 1.5 tbsp Soy Sauce; 3.5 tbsp Vinegar; 2.5 tbsp Sugar; 2.5 tbsp Corn Syrup; 1.5 tbsp Minced Garlic; 1.5 tbsp Sand Lance Fish Sauce; 5 tbsp Cooking Wine (Mirin)

Profile김진순 점심시간Views: 26

Cook time: 20 min
Difficulty: 1.5 out of 5 stars
Servings: Serves 2

Ingredients

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Serves 2

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Steps

Add 5 tbsp cooking wine and 5 tbsp water to a pan, bring to a boil, then add the squid and cook for 1 minute
Place the squid in a strainer and rinse with cold water 2-3 times to cool
Mix all sauce ingredients together, then add 5 tbsp of the squid blanching water and stir well to dissolve
Squeeze out excess moisture from the radish, cucumber, carrot, onion, and cheongyang pepper
Place the squid and vegetables in a bowl, pour the sauce over, and toss evenly to combine

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