if you love Korean carrots, then you will definitely like the snack - . Original taste and the bright appearance of this snack makes it suitable as a snack at festive table. It’s very easy to prepare Korean-style squid at home, the main thing is to choose delicious recipe. Korean squid recipes can be divided into two categories - Korean marinated squid in marinade without carrots and Korean squid with carrots.
Today I want to offer you my step by step recipe squid in Korean, which will include carrots. It takes me no more than 30 minutes to prepare this spicy snack.
Ingredients:
- Squids – 2 pcs.,
- Carrots - 2 pcs.,
- Garlic - head,
- Paprika - a pinch
- Spices for Korean carrots - 1/3 teaspoon,
- Dry adjika - a pinch,
- Turmeric - a pinch
- Salt - on the tip of a teaspoon,
- Sugar – 0.5 tsp,
- Vinegar – 1 tbsp. spoon,
- Sunflower oil – 2 tbsp. spoons.
A spicy salad appetizer with squid and carrots in Korean is prepared simply and quickly. It’s especially good when you have ready-made Korean carrots. Easy recipe and a fragrant salad appetizer will come in handy if you don’t know what else would be so delicious.
Ingredients:
- 300 g fresh frozen squid;
- 200 g carrots;
- 50 g onion;
- 1 tsp vinegar;
- 1 tbsp. water;
- 1 tbsp. Sahara;
- 2 small cloves of garlic;
- 1 tsp spices for Korean carrots;
- 1 tbsp. vegetable oil;
- salt to taste.
Korean squid recipe
1. Peel the carrots, wash them and grate them on a special grater for Korean carrots. Add sugar, vinegar, water and mix everything. The carrots will be lightly marinated while the squid is cooking. To make the carrots juicier, you can mash them with your hands.
2. Pour water into the pan, add a pinch of salt and place on high heat. As soon as the water boils, immerse the squid in it for 30-40 seconds. The squids set instantly, and the main thing is not to overcook them so that the flesh does not become tough. As soon as the water boils again and the squids turn completely white, they can be removed from the heat.
3. Place the pan under cold running water. We clean the squid from the skin and entrails, remove the cartilage. Cut into rings and add to the bowl with the carrots. Peel the onion and cut into thin half rings.
4. Add spices, vegetable oil and salt to taste. Mix. Let it brew for 20-40 minutes. The onion will also marinate, and the squid will acquire aromatic flavor. spicy taste and turn slightly yellow from carrot juice.
Delicious salad ready with squid and carrots. This salad is classic, but you can experiment a little and add here, for example, pickled mushrooms, dry crispy potatoes, fresh or sauerkraut, shrimp or fish. Try it and may everything work out for you! Bon appetit!
Korean squid is very easy, simple and quick to prepare at home. Minimum time and products, and on the table tasty dish with an oriental touch.
Ground coriander gives this dish a special taste, and paprika, garlic and black pepper perfectly complement it and give it a characteristic spiciness. Using this recipe, you can make Korean-style ears, as well as vegetables (cabbage, zucchini and carrots).
Like many other seafood, squid is rich in vitamins, microelements and amino acids. Squids are perfectly absorbed by the body, as they are rich in proteins; they can easily be consumed during a diet or even just like that, without fear of harming your figure.
For this recipe, you can use already cooked Korean carrots. Only then watch the taste of spices and acid so that it is not too spicy.
I like to cook dishes from unpeeled squid. They are much softer, juicier and quite easy to clean. Therefore, for Korean squid, I chose unpeeled squid.
Total cooking time – 1 hour 30 minutes
Active cooking time – 30 minutes
Calorie content per 100 g – 104 kcal
Cost – 3 $
Number of servings – 4 servings
Korean squid recipe
Ingredients:
Salt - to taste
Sesame – 1 tbsp.
Water – 5 tbsp.
Vegetable oil– 2 tbsp.
Black pepper – 1/2 tsp.
Garlic – 2 cloves
Squid – 4 pcs.(carcasses, total weight approximately 600 g)
Carrots – 2 pcs.
Sweet paprika – 1/2 tsp.
Coriander – 1/2 tsp.(ground)
Vinegar – 2 tbsp. (9%)
Sugar – 1 tsp.
Preparation:
Throw NOT defrosted squids into large saucepan with boiling water for exactly 3 minutes. When the time is up (whether the water is boiling or not), turn off the heat, remove the pan, drain the water and pour cold water. The dark skin on the squid will instantly come off; it can be easily removed by hand.
Clean the squid, remove the chord and entrails. Cut the carcass lengthwise and cut into strips 1 cm wide. 
Wash and peel the carrots. Grate to prepare Korean carrots. If there is none, then just grate it on an ordinary coarse grater. 
In a separate deep bowl, mix water, vinegar and sugar. Add squid to the marinade. Let stand for 10 minutes. Then add black pepper, coriander, salt, paprika, vegetable oil and garlic passed through a garlic press. Mix everything well. 
Add carrots and sesame seeds to the squid, mix again, taste. Adjust salt, pepper and acidity to your taste. I recommend covering the bowl with a saucer and placing a weight on top, for example a jar. Then all the carrots and squid will be in the marinade and will reach taste faster.
Place the bowl in the refrigerator. After about one hour, the dish is ready, but you can leave the Korean-style squid to steep overnight. Serve with rice. Bon appetit! 
You can cook a wide variety of squids and at the same time healthy dishes. For those who don’t know, seafood is rich in microelements that our body needs for the proper functioning of the stomach, intestines, heart and blood vessels. In addition, seafood dishes are especially suitable for those who are watching their weight, because they are low in calories. And if you want to surprise your loved ones or guests with delicious and spicy snack, then be sure to take note: Korean squid - recipes, proven and simple.
The most delicious recipe for cooking begins with preparing the seafood. The main thing here is to know how to properly boil squid. After all, if you keep it in boiling water, it will turn out rubbery, which means its further use is doomed.
Of course, it is better to buy a fresh product for a snack. The presence of a pink film and white flesh indicates that the seafood is truly fresh. If this is not possible, then you can use frozen shellfish, the main thing is that the carcasses separate from each other easily and quickly. If they stick to each other, it means they have been frozen and thawed repeatedly.
As a rule, our housewives most often use frozen products. In order for squids to recover from freezing faster, they need to be placed in a container and filled with boiling water. As you defrost, you will see the skin begin to peel off. Afterwards, you need to drain the water and clean the carcasses from the remaining film, chord and all the insides under running water.
Your appetizer will be more flavorful if you boil the shellfish by adding sea salt, allspice and bay leaf. To do this, add all the spices to a container with clean water and put it on fire. As soon as the water starts to boil strongly, throw the carcasses in there and start counting to 10, maximum to 15. After 10-15 seconds, you need to take out the squids and rinse them under cold water. As a result, they will turn out not only tasty, but also juicy and soft.
Step-by-step Korean squid recipe with photos
How to cook squid in Korean, tasty and simple? For this you will need: 1⁄2 kg of squid, 2 large heads onions, 2 carrots, a teaspoon of sugar, a teaspoon of sesame seeds, 2 teaspoons of 6% vinegar, 1⁄2 teaspoon of paprika and 2 cloves of garlic.
You already know how to properly boil squid. Boiled carcasses should be cut into strips and set aside.
Now vegetables. For such an appetizer, it is better to take sweet onions, since the dish will already have enough pungency due to the spices. We cut the peeled onions into half rings and place them in a frying pan with oil, sea salt and sesame seeds. Fry the onion until golden brown. For frying, you can use any oil; unrefined oil will give the dish a special taste and aroma.
It is better to grate the carrots on a special grater, the same one we use for Korean carrots, so the appetizer will look more beautiful. As soon as all the ingredients are ready, take a container with squid, add golden onions, carrots, chopped garlic, vinegar, sugar and paprika. Mix everything well, cover with a lid and refrigerate for several hours. During this time, the ingredients will absorb all the spices, and you will get a spicy, juicy and aromatic snack.
Korean squid - recipes without carrots
Some housewives prepare this dish without using vegetables. They add more seasonings, lemon juice and herbs. If you are interested in how to cook squid in Korean without carrots, then everything is just as simple here. You will need 800 gr. squid, 100 ml olive oil, salt, black pepper, 1 tbsp. a spoonful of lemon juice, you can add fish seasoning.
Squid carcasses need to be cleaned, boiled, cut into rings and placed in a deep container. Now you need to prepare the marinade. To do this, add salt, black pepper, lemon juice and fish spices to a ladle with olive oil. Stir everything together, bring to a boil and wait 5 minutes. Pour the prepared marinade over the squid, mix, cool and refrigerate for 5 hours. Serve the marinated seafood on the table, garnished with herbs - parsley or cilantro.
Be sure to prepare delicious and unusual dishes, without neglecting Asian cuisine: shrimp, anchovies, Korean squid - cooking recipes adapted for our cuisine can be easily found on any culinary website. So, carrots can be replaced bell pepper and even beans. For marinade, use common spices: oregano, coriander, chili pepper and others.
Korean squid - spicy spicy snack, which can be safely included as in holiday menu, and into the daily diet, qualitatively diversifying the everyday menu. In addition to its excellent taste, the dish has considerable nutritional value along with low calorie content.
How to cook squid in Korean?
Korean marinated squid is prepared from properly boiled whole carcasses, which are cut and supplemented with marinade.
- Frozen original product defrost, pour over boiling water and clean from films and entrails.
- Place the carcasses one by one in boiling water for 30 seconds, after which they are removed with a slotted spoon.
- Cut the squid into rings or strips.
- Prepare the marinade based on the recommendations of the selected recipe. Pour it over the sliced squid and leave it for several hours to soak.
Korean-style squid is a recipe that does not require a lot of time and effort from housewives, but at the same time gives an excellent taste result if executed correctly in compliance with the recommended proportions of ingredients for the marinade and the base component. If you don't have apple cider vinegar, you can replace it with white wine.
Ingredients:
- squid - 1.5 kg;
- vegetable oil, soy sauce and Apple vinegar- 1 tbsp. spoon;
- sesame - 1 tbsp. spoon;
- garlic - 3 cloves;
- salt, coriander, pepper and sugar - 1 teaspoon each.
- Dry and fry sesame seeds in a dry frying pan.
- Pour in oil, soy sauce, vinegar, add garlic, salt with sugar, coriander and pepper.
- Pour hot marinade over seafood.
- Leave the squid in the Korean marinade for 2 hours, and ideally overnight.
A Korean-style squid appetizer, prepared taking into account the following recommendations, turns out to be as piquant and bright in taste as possible. Composition in in this case complemented with onions, which give the dish a spicy and pleasant aroma. You can use either whole squid carcasses or freshly frozen slices.
Ingredients:
- squid - 1 kg;
- vegetable oil - 100 ml;
- soy sauce, apple cider vinegar and sugar - 1 tbsp each. spoon;
- sesame, coriander, paprika, pepper - 1 teaspoon each;
- garlic - 5 cloves;
- onion - 1 pc.;
- salt - to taste.
- Prepare the squid by cutting it into strips and adding onion.
- Fry the sesame seeds, add the remaining ingredients for the marinade, heat while stirring, but do not boil.
- Pour the marinade over the chopped seafood and onions and mix.
- Leave the Korean squid heh to marinate for at least 2 hours.
For lovers fiery snacks you'll like it spicy squid in Korean, if you cook it with the addition of a portion of ground chili or chopped fresh pods. The degree of spiciness can be adjusted by varying the amount of additive. If carcasses are in the process of cleaning hot water If they have time to lighten, they do not need to be boiled further.
Ingredients:
- squid - 1.5 kg;
- vegetable oil - 100 ml;
- apple cider vinegar - 1 tbsp. spoon;
- sesame - 2 tbsp. spoons;
- salt, coriander, sugar, black pepper - 1 teaspoon each;
- garlic - 6 cloves;
- ground chili - 1-2 teaspoons.
- Prepare and cut the squid.
- Fry sesame seeds, add oil and other ingredients, and heat.
- Pour the mixture over the sliced squid.
- Leave the Korean spicy squid to marinate for 4 hours.
If you have squid tentacles available, you can use them to prepare an equally tasty Korean snack, using the recommendations from the following recipe. In this case, you will need to adhere to a slightly different technique for preparing the base product, but the result will undoubtedly cover all labor costs.
Ingredients:
- squid tentacles - 1 kg;
- onion - 1 pc.;
- vegetable oil - 70 ml;
- vinegar 9% - 1 teaspoon;
- sesame - 1 tbsp. spoon;
- soy sauce - 1 tbsp. spoon;
- garlic - 2-3 cloves;
- red, black pepper, salt - to taste.
- For each tentacle, a dark film is removed from the center on one side and the other.
- Place the product in a suitable container, pour boiling water over it, stir for 2 minutes, then drain warm water and pour in cold.
- Rub the mass with your hands, making movements as when washing clothes by hand.
- Rinse the tentacles and repeat the cycle with hot, cold water and “wash” 2 more times.
- Fry the onion in oil, add sesame seeds and other ingredients, heat it up and place it on the tentacles.
- Keep the Korean squid tentacles in the marinade for 3-4 hours.
Korean-style squid with carrots is tasty and appetizing. The peeled vegetable is pre-peeled and ground on a special grater with long straws. For a more delicate taste, add additional salt to the carrot mass, rub it with your hands, let it stand for 30 minutes, and then squeeze out the excess juice.
Ingredients:
- squid - 1 kg;
- carrots - 4 pcs.;
- vegetable oil - 70 ml;
- soy sauce, apple cider vinegar, sesame seeds and sugar - 1 tbsp each. spoon;
- coriander, paprika, pepper - 1 teaspoon each;
- garlic - 5 cloves;
- salt - to taste.
- Prepare squid and carrots.
- Fry the sesame seeds, add the remaining ingredients, heat, but do not boil, and pour the hot mixture over the base of the snack.
- Leave the squid with carrots in Korean style for several hours.
You can cook Korean-style squid with onions, bell peppers and carrots in a frying pan without the need for long marinating. In this case, the carcasses only need to be cleaned and cut fresh, without prior boiling. The proportions of the components can be changed at your discretion.
Ingredients:
- squid - 0.5 kg;
- Bulgarian sweet and hot peppers- 1 piece each;
- carrots and onions - 1 pc.;
- vegetable oil - 40 ml;
- sesame oil - 1 tbsp. spoon;
- soy sauce and water - 50 ml each;
- tomato paste - 2 tbsp. spoons;
- garlic - 2 cloves;
- brown sugar - 1 teaspoon.
- Heat vegetable and sesame oil in a wok.
- Lay alternately with an interval of 2 minutes Bell pepper, carrots, onions, chili and garlic.
- Add paste, soy sauce, sugar, water and simmer for 10 minutes.
- Add squid, cook for 2 minutes, remove from heat.
Marinated squid, the Korean recipe for which will be presented next, acquires a characteristic oriental taste due to the use of an impressive portion of soy sauce. If desired, you can add a little garlic and grated ginger root to the marinade mixture for piquancy.
Ingredients:
- squid - 1 kg;
- carrots - 3 pcs.;
- onions - 2 pcs.;
- vegetable oil - 120 ml;
- soy sauce - 200 ml;
- Korean salad spices - 1-2 teaspoons;
- salt - to taste.
- Prepare the squid and cut it.
- Grind the carrots, add some salt, and leave for 30 minutes.
- Combine carrots without juice, squid and onion half rings, add soy sauce, oil, spices, mix.
- After 12-16 hours, you can try Korean-style squid.
Cooking squid in Korean according to the following recipe involves using rice vinegar, which will give the appetizer pleasant sourness and original taste. The proposed laconic composition of the marinade can be expanded by adding Korean seasonings or just ground coriander.
Ingredients:
- squid - 1.5 kg;
- vegetable oil - 30 ml;
- soy sauce, rice vinegar- 1 tbsp. spoon;
- sesame - 1 tbsp. spoon;
- garlic - 3 cloves;
- salt, pepper and sugar - 1 teaspoon each or to taste.
- Prepare and cut the squid.
- Dry and brown the sesame seeds.
- Add oil, soy sauce, garlic, vinegar and other additives, heat it up, and pour it over the squid.
- Leave the Korean-style squid in the refrigerator for 4 hours.
Delicious Korean-style squid, cooked whole and stuffed with pickled carrots and rice, can be served with soy sauce or other savory additive to your taste. The composition of the filling will be harmoniously complemented by fried mushrooms with onions. In addition, for a more satisfying version, you can add boiled eggs to the filling.
Ingredients:
- squid - 3-4 pcs.;
- Korean carrots - 250 g;
- boiled rice - 1.5-2 cups;
- vegetable oil - 50 ml;
- salt, pepper, coriander, spices;
- soy sauce for serving.
- Squid carcasses are cleaned and immersed in boiling water for a minute.
- Mix Korean carrots and boiled rice, add salt, spices, and coriander to taste.
- Fill the squid carcasses with the mass, chop with a toothpick and fry in oil for a minute on each side.
Appetizing fried squid in Korean can become not only a savory snack on its own, but also an excellent addition to a side dish of rice. In this case, the squid is fried along with the marinade components and does not require pre-boiling. Instead of white wine, you can add rice vinegar to taste.
Ingredients:
- squid - 700 g;
- carrots - 1-2 pcs.;
- onion - 1 pc.;
- garlic - 5 cloves;
- chili pepper - 1 pc.;
- white dry wine- 30 ml;
- sesame oil - 20 ml;
- salt, pepper, coriander, soy sauce.
- Sliced fresh squid strips, mixed with carrots, onions, chili and garlic.
- Add the remaining marinade components and leave for 2 hours.
- Place the mixture on a hot frying pan and fry until the moisture evaporates.
Korean squid tempura - delicious savory snack, which is served with soy sauce or a mixture made from 100 ml of olive oil, a pinch of sea salt and three cloves of garlic, whisking the ingredients in a blender. It is important to prepare the batter for frying immediately before heat treatment.
Ingredients:
- squid - 500 g;
- salt, pepper, coriander, lemon juice - to taste;
- carbonated mineral water- 300 ml;
- yolks - 2-3 pcs.;
- ice - 10-15 cubes;
- flour;
- vegetable oil - 1 l.
- Squids are cleaned, cut into rings, salted, peppered, flavored with coriander and lemon juice, leave for an hour.
- Mix the yolks and water, add ice and flour, stir quickly until the dough is slightly thinner in thickness than pancakes.
- Dip squid rings one by one, fry in hot oil, place on napkins
