Salad with calamari and Korean carrots according to step by step 🦑 recipe with photo

Kitchen appliances and utensils: stove, refrigerator, 2 bowls, knife, cutting board, pan, sieve, frying pan, tablespoon, spatula, cling film.

Ingredients

Product	amount
Squid	500 g
Salt	taste
Vegetable oil	5 tbsp. l
Korean carrots	250 g
Garlic	3 cloves
Korean Carrot Seasoning	2-3 tsp
Mixture of peppers	1 tsp
Apple cider vinegar 6%	2-3 tsp

Step cooking

We clean 500 g of chilled squids. First you need to take out the squid itself. We hold by the body with one hand, and by the tentacles with the other hand and take it out. It is taken out very easily. Set aside the body and cut off the tentacles.
It should be noted that among the tentacles there is a sharp mouth of squid, which must be cut.
Take the body of the squid and make an incision along it. We take out everything that remains. There is a bone that is attached right in the middle of the back. It must be removed. We pull it, starting from above. We also remove all the remains of the insides.
Dip the cleaned carcass into a bowl of water. You can do this under running water. It is necessary to remove the dark film. To do this, you need to pry it and pull it, remove it in parts.
Separately, the tentacles are not cleaned. Firstly, during cooking, part of the film will still go away, and secondly, it is difficult to remove the film from them, and you cannot clean them without damaging them. Therefore, they are simply washed and left.
We take a pan, we collect about 2 liters of water there and put on fire. Salt water a little to squid boil in salted water. To squid did not turn out tough, it does not need to cook for a long time. Squids are dipped in boiling water for 30 seconds and removed. This recipe is simple in that you can take already peeled, cut into strips squid. They are sold in briquettes, which speeds up the cooking process.
When the water boils, prepare a bowl of cold water next to it. We send all squids to boiling water. As soon as you put the squid, the water will cease to boil. Turning the squid over with a slotted spoon, we wait for it to boil again.
We cook for no more than half a minute and then remove it with a slotted spoon immediately into cold water. If you have more squids than 0.5 kg, then you need to cook them in 2 stages, choosing a large pan.
When the squids have cooled, we discard them in a colander and let the water drain.
Take a frying pan, pour 5 tablespoons of sunflower oil into it and put on a large fire.
When the oil has warmed, send the spices to the pan (2-3 teaspoons of Korean carrot seasoning, 1 teaspoon of pepper mixture) and immediately reduce the heat to a minimum. Spices should be added to your taste, because someone likes more spicy, someone less. Mix everything with a spatula.
In hot oil with spices, when it begins to gurgle a little, we send the finished carrot in Korean and mix well again.
Turn off, remove from heat and just mix the carrots in oil. Set aside and wait until the pan cools down.
Meanwhile, cut the squid. We will not cut the tentacles, but leave them that way. And roughly cut into such slices squid. Take a knife and cut them into thin strips. It is not necessary to cut too thickly so that they are commensurate with carrots.
We shift the squid into a deep bowl.
We still send the carrots to the squid and here we send 2 teaspoons of apple 6% vinegar. You can take table vinegar 9%, but in no case can you add vinegar essence.
All mix well. Cover with a lid or cling film and put in the refrigerator for 1-1.5 hours to cool the dish.
We clean and wash 3 large cloves of garlic. When the dish has cooled, only then can garlic be added. For spices, we are not adding anything. But after mixing, if desired, you can add another 1 teaspoon of vinegar, and pickle in two teaspoons. Perhaps this will be enough for you.
After cooling, we take out our dish from the refrigerator and add garlic, passed through the press, into it. Everything that remains in the press is finely chopped with a knife.
The salad can be served, although the longer it is marinated, the tastier it will be.

Video recipe

This video shows the whole process of making a salad. After reviewing it, you will see that the dish is really easy to prepare.

From this article, you learned how to make a salad that successfully combines Korean carrots and squid. You also learned how to clean and cook squids. The salad is light and piquant. What salads with calamari do you cook? Do you know any “secret” ways to quickly clean squid? Write in the comments.