Grilled Squid Salad
This classic Korean side dish (or appetizer) stars squid mixed with crunchy grated carrots and pine nuts, then moistened with a spicy soy dressing. One key is to grill the squid very quickly over blazing high heat to create some charring on the surface before the interior is overcooked.
Make Ahead Tip: Cover and refrigerate for up to 1 day. Bring to room temperature before serving.
Notes: Korean chile powder (gochugaru, gochugalu or Korean “crushed red pepper”) is made from thin red peppers that are sun-dried on woven mats or strung together and hung from the eaves of thatch-roofed houses throughout the countryside. Find it in Korean or Asian markets or online from koamart.com. Store, airtight, in the refrigerator or freezer indefinitely.
Squid (aka calamari) is sold frozen or fresh in the seafood department of the grocery store. Typically it's available as a mix of “tubes and tentacles,” but you can also find just “tubes” fresh at some fish counters. If it's not already cleaned, with its cartilage and ink removed, ask the fishmonger to clean it for you.
Kitchen Tip: To toast nuts and seeds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
DIY grill basket: It’s best to use a grill basket when grilling small ingredients so they don’t fall into the fire. If you don’t have one, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this “basket” will prevent the food from sliding off the grates.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
2 lean meat, 2 fat