Squid Vegetable Roll with Chicken Seasoning Sauce
Side Dish·Boiling·1 serving
Hold the squid body with one hand and gently pull the legs with the other hand to remove the intestines, then rub salt on the body and peel off the skin from top to bottom. - If squid is left for a long time after steaming, the color turns yellow, so if you boil or steam squid in boiled water with radish, the color will change less after cooking.
Calories
106kcal
Carbs
8.2g
Protein
15.8g
Fat
1g
Sodium
382.1mg
Ingredients
Main
Others
오징어채소말이 : Squid Body 80g, Cucumber 20g, Red Bell Pepper 20g, Yellow Bell Pepper 20g - 치킨양념소스 : Tomato Ketchup 8g, Chopped Onion 8g, Corn Syrup 2g, Gochujang (Red Chili Paste) 2g, Chopped Garlic 2.5g
Finding these ingredients in the US
- Gochujang (Red Chili Paste)Sold as 'gochujang' in the international aisle of most large supermarkets; Korean markets carry more sizes and heat levels.
Nutrition Facts
Per 100g of main ingredientsCucumber
- Rich in vitamin C (11mg) — acts as an antioxidant and helps you absorb iron
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Split the squid body, peel, wash, and remove moisture.
🔍Score the inside of the squid diagonally at 0.3cm intervals and score in the opposite direction too.
🔍Cut the cucumber and bell pepper long into 0.4cm-wide pieces.
🔍Top the unscored part of the squid with cucumber and bell pepper, roll up like gimbap, tie with string, and steam in a steamer.
🔍For the chicken seasoning sauce, lightly grill chopped garlic and chopped onion in a dry pan for aroma, then add gochujang, tomato ketchup, and starch syrup to make the sauce.
🔍Cut the cooked squid roll into 2-3cm lengths and serve with the sauce from 5.