Korean•healthy
Ojingeo Muchim (Spicy Squid Salad)
Ojingeo muchim is a spicy, sweet and tangy dish that’s made with boiled squid and fresh vegetables. The perfect blend of spicy, sweet, and sour tastes in this dish will surely increase your appetite.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 medium squid (about 14 ounces)
- 1 kirby cucumber or 1/2 Korean cucumber (thinly sliced)
- 1/4 medium red onion (thinly sliced)
- a few stalks minari (water dropwort, cut into 2-inch pieces)
- 1 green or red chili pepper (thinly sliced)
- 1 scallion (finely chopped)
- 2 teaspoons gochugaru (Korean red chili pepper flakes)
- 1 tablespoon gochujang (Korean red chili pepper paste)
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon corn syrup
- 2 tablespoons vinegar
- 1 teaspoon minced garlic
- pinch salt and pepper
Instructions
- 1
Clean the squid (see note).
- 2
Bring a medium pot of water to a rapid boil. Drop the squid in, and cook briefly, about a minute. Quickly remove, and plunge into ice water to stop the cooking and cool.
- 3
Cut the squid into thin bite size strips (about ⅓ - inch thick, 2-inch long). Keep it in the fridge to cool.
- 4
Prepare the vegetables.
- 5
Mix all the sauce ingredients together.
- 6
Combine the sauce and squid and mix well. Add the vegetables and toss well. Add more sugar, salt, or and/or vinegar to taste. Serve chilled.