Ingredients
2 medium-sized squid, cleaned and cut into rings
1/2 cucumber, thinly sliced
1/4 onion, thinly sliced
1 red chili pepper, sliced
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
1/2 tsp garlic, minced
1 tbsp sesame seeds
Fresh cilantro, for garnish
Instructions
- Bring a large pot of water to a boil and add the squid rings. Cook for 2–3 minutes until just opaque, then drain and set aside.
- In a mixing bowl, whisk together sesame oil, soy sauce, rice vinegar, sugar, and minced garlic to make the dressing.
- Add the cooked squid, cucumber, onion, and chili pepper to the bowl.
- Toss gently to coat all ingredients evenly in the dressing.
- Sprinkle sesame seeds on top and garnish with fresh cilantro.
- Serve chilled as a light lunch, side dish, or appetizer.
Notes
For extra spice, add gochugaru (Korean red chili flakes) or gochujang (Korean chili paste) to the dressing.
Use lime or yuzu juice for a citrusy twist.
Carrots, bell peppers, or cabbage add more crunch and color.
Don’t overcook squid—it stays tender when cooked briefly.
Store leftovers in the fridge and serve cold.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling and Tossing
- Cuisine: Korean
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 160mg
