Try these squid and kimchi tacos, then check out our kimchi noodles, baked kimchi fried rice and kimchi grilled cheese toastie. Want to make your own version of this fermented cabbage? Follow our easy recipe for homemade kimchi.
Ingredients
- whole squid 2, cleaned
- buttermilk 150ml
- panko breadcrumbs 4 tbsp
- gochugaru or (Korean chilli flakes) ½ tsp or use normal chilli flakes
- vegetable oil for deep frying
- corn tortillas 6
- radishes 6, sliced
- pea shoots a handful
- sesame seeds 2 tsp
GOCHUJANG REMOULADE
- celeriac 1 small head
- radicchio 1 small head
- mayonnaise 3 tbsp
- crème fraîche 3 tbsp
- cornichons ½ tbsp, minced
- capers ½ tbsp, minced
- Dijon mustard 1 tsp
- gochujang (Korean hot pepper paste) 1 tbsp
- rice wine vinegar 1 tsp
- parsley, coriander, chives a handful of each, chopped
- lemon ½, juiced
KIMCHI GUACAMOLE
- avocado 1, halved and peeled
- cherry tomatoes 8, roughly chopped
- spring onions 2, chopped
- coriander small handful of leaves, chopped
- lime 1, juiced
- kimchi 1 tbsp
Method
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Step 1
Cut the squid into rings keeping any tentacles intact and soak in the buttermilk for 2 hours to tenderise.
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Step 2
To make the remoulade, mix all the ingredients together and season well.
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Step 3
To make the guacamole, roughly mash the avocado and then mix with the rest of the ingredients.
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Step 4
Mix the panko and chilli flakes. Shake any excess buttermilk off the squid then drop into the breadcrumbs and toss to coat. Heat oil in a pan no more than ⅓ full to 180C, or until a cube of bread browns in about 30 seconds, and then deep fry the squid until golden.
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Step 5
Warm the tortillas on a griddle or in a hot, dry frying pan. Top with gochujang remoulade, a dollop of kimchi guacamole and the fried squid. Finish with sliced radish and pea shoots. Sprinkle with toasted sesame seeds and a pinch of chilli flakes.
Nutritional Information
- Kcals 621
- Fat 34.5g
- Carbs 36.9g
- Fibre 5.5g
- Protein 33.8g
- Salt 1.3g
