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Squid Vegetable Rolls with Chicken-Style Sauce

Photo: Korea Ministry of Food and Drug Safety

South Korea

Squid Vegetable Rolls with Chicken-Style Sauce

오징어채소말이와 치킨양념소스

Side dish · Boiled

Side dishesCourse
106kcal · per serving
2/5Spice
No pork
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Recipe

Squid Vegetable Rolls with Chicken-Style Sauce

🌶 Spicy 2/5No porkNo meat or alcoholContains: gluten, soy, shellfish

Ingredients Tap an ingredient to check it off

Servings1
Shopping in
  • Squid vegetable rolls: squid body오징어채소말이 : 오징어 몸통
    80 g
  • cucumber오이
    20 g
  • red bell pepper빨강파프리카
    20 g
  • yellow bell pepper노랑파프리카
    20 g
  • minced onion다진 양파
    8 g
  • corn syrup (mulyeot)물엿
    2 g
  • gochujang (Korean chili paste)고추장
    ↔ No gochujang (Korean chili paste)? Sriracha or another chili paste with a little miso and honey gets close. It won’t have the same fermented depth.
    🛒 Where to buy: Most large supermarkets now carry it in the Asian aisle; Korean grocery stores have more brands
    2 g
  • minced garlic다진 마늘
    2.5 g

Nutrition per serving

106kcal
8.2gCarbs
15.8gProtein
1gFat
382.1mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Slit the squid body open, peel off the skin, wash, and remove the moisture.
  2. Score the inside of the squid diagonally at 0.3 cm intervals, then score in the opposite direction as well.
  3. Cut the cucumber and bell peppers into long strips 0.4 cm wide.
  4. Place the cucumber and bell peppers on the unscored part of the squid, roll it up like gimbap, tie with string, and steam in a steamer.
  5. For the chicken-style sauce, lightly toast the minced garlic and onion in a dry pan to bring out the aroma, then add gochujang, tomato ketchup, and corn syrup to make the sauce.
  6. Cut the cooked squid roll into 2 to 3 cm lengths and serve with the sauce from step 5.
💡 TipHold the squid body in one hand and gently pull the legs with the other to remove them together with the innards, then rub the body with salt and peel off the skin from top to bottom. - Steamed squid turns yellow if left for long, so blanching or steaming it in water boiled with radish keeps the color from changing as much after cooking.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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