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 Squid in the marinade Recipe
A very tasty snack for squid lovers. I really liked the salad - tender, slightly piquant, I would say airy, this is an easy and unobtrusive snack for me!
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas, Special Food Dishes
Cuisine Korean Cuisine
Keyword Medium
Cook Time 35 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas, Special Food Dishes
Cuisine Korean Cuisine
Keyword Medium
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Defrost, rinse and clean the squid. Fry in a frying pan in 1 tablespoon of vegetable oil for 3 minutes, transfer to a plate. At first I thought that squid can be boiled. Then I realized that when baking, they will turn out more juicy and tender.
    Defrost, rinse and clean the squid. Fry in a frying pan in 1 tablespoon of vegetable oil for 3 minutes, transfer to a plate. At first I thought that squid can be boiled. Then I realized that when baking, they will turn out more juicy and tender.
  2. Peel the onion and cut into rings. Fry for 5 minutes in the oil left over from frying the squid.
    Peel the onion and cut into rings. Fry for 5 minutes in the oil left over from frying the squid.
  3. Pour hot water into a saucepan, add sugar, salt, cloves, allspice, paprika. Bring to a boil and cook under a lid for 15 minutes on low heat. Cool to room temperature, strain and add vinegar and the remaining 1 tbsp vegetable oil.
    Pour hot water into a saucepan, add sugar, salt, cloves, allspice, paprika. Bring to a boil and cook under a lid for 15 minutes on low heat. Cool to room temperature, strain and add vinegar and the remaining 1 tbsp vegetable oil.
  4. Grate the carrots on a Korean carrot grater (or you can cut them into very thin strips). Cut the squid into strips. Mix squid, carrot, onion.
    Grate the carrots on a Korean carrot grater (or you can cut them into very thin strips). Cut the squid into strips. Mix squid, carrot, onion.
  5. Pour in the marinade, stir and refrigerate for 10-12 hours. I did everything in the morning and kept the salad in the refrigerator until the evening, sometimes stirring it so that everything was evenly pickled.
    Pour in the marinade, stir and refrigerate for 10-12 hours. I did everything in the morning and kept the salad in the refrigerator until the evening, sometimes stirring it so that everything was evenly pickled.
  6. The taste of the snack surprised me a little, in a good sense of the word... I thought it would taste like something like Korean carrots with squid.
    The taste of the snack surprised me a little, in a good sense of the word... I thought it would taste like something like Korean carrots with squid.
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