Firefly Squid Salad with Summer Gochujang Vinaigrette

Adapted by
June 2012


Authentic Gochujang Vinaigrette
4 tablespoons Korean chile paste
1 tablespoon granulated sugar
1 tablespoon honey
3 tablespoons rice wine vinegar
2 teaspoons minced garlic
1 teaspoon sesame oil
4 cloves garlic, minced
2 egg yolks
1 cup extra virgin olive oil
2 teaspoons lemon juice
coarse salt
freshly ground black pepper
Wasabi-Soy Vinaigrette
1 tablespoon soy sauce
1 tablespoon sushi vinegar
Powdered wasabi
To Assemble and Serve
7-8 pieces steamed firefly squid
sea salt
Rice cracker crumbs
orange segments, tossed in Aïoli
sea beans, tempura-fried and seasoned
baby greens, such as baby arugula or mâche
wakame, marinated in Wasabi-Soy Vinaigrette
Sliced Japanese cucumber, quickly pickled
citrus zest


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.