Recipe: Korean Grilled Squid Salad
Korean Grilled Squid Salad
- 1 pound Town Dock squid tubes and/or tentacles
- ¼ cup canola oil
- 3 tablespoons rice vinegar
- 2 tablespoons Korean chile powder
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon sugar
- ½ teaspoon grated or minced fresh ginger
- ¼ cup grated carrot
- 2 tablespoons toasted pine nuts, finely chopped
Whisk canola oil, vinegar, chile powder, soy sauce, sesame oil, sugar and ginger in a medium bowl. Set aside about 3 tablespoons in a small bowl for dressing.
Add squid tubes and/or tentacles to the remaining marinade. Turn to coat well. Cover and marinate in the refrigerator for 1 to 2 hours.
About 20 minutes before you’re ready to grill, preheat a gas grill to high or prepare a charcoal fire. Brush the grill rack clean.
Lift the squid pieces one at a time from the marinade, letting the excess liquid drip back into the bowl. (Discard the marinade.)
Grill the squid, turning once or twice, until lightly charred but still tender, 2 to 4 minutes.
Transfer to a clean cutting board; cut tubes into bite-size rings and leave tentacles whole or cut in half, if desired.
Place in a medium bowl with the reserved dressing, carrot and pine nuts; toss to combine. Serve at room temperature.
Recipe courtesy of Eating Well.