Firefly Squid Salad with Summer Gochujang Vinaigrette
Authentic Gochujang Vinaigrette:
Combine the chile paste, sugar, honey, rice wine vinegar, garlic, and sesame oil.
For the Aïoli:
Whisk together the garlic and egg yolks. Slowly stream in the olive oil, whisking constantly, to create an emulsion. Whisk in the lemon juice and season with salt and pepper.
For the Wasabi-Soy Vinaigrette:
Combine the soy and sushi vinegar with a pinch of wasabi powder.
To Assemble and Serve:
Toss the firefly squid in salt and cracker meal.
Put the squid, orange segments, sea beans, baby greens, wakame, and cucumber in a medium size bowl. Sprinkle with seasonal citrus zest.