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Tuesday, April 26, 2016

Chili garlic squid and cucumber salad

How to make Chili garlic squid and cucumber salad recipe - Gochujang is a paste made from fermented beans and chili. It is widely used in Korean cuisine and is available in all Korean or Asian groceries and delis. By Gene Gonzalez

1 1/2 tbsp. chili-garlic paste
1/2 tbsp. honey
2 tbsp. lemon juice
2 tbsp. sesame oil
1/2 tbsp. gochujang
1/2 tsp. salt
1/4 tsp. pepper
2 pcs. large squid, cleaned, skinned and sliced into thin rings
2 pcs. cucumbers, peeled, seeded and julienned
parsley for garnish (optional)

1. In a bowl, combine chili-garlic paste, honey, lemon juice, oil, gochujang, salt and pepper. Marinate squid rings in mixture for at least 30 minutes. Place in the chiller while marinating.

2. To assemble, place some cucumber strips on a plate, then top with the marinated squid. Sprinkle with sesame seeds and garnish with a sprig of parsley or fanned cucumber. Serve chilled.

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