Ojingeo Muchim (Spicy Squid Salad)
User Reviews
5.0
18 reviews
Excellent
Ojingeo Muchim (Spicy Squid Salad)
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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.
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Ingredients
- 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
Sauce
- 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
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Instructions
- Clean the squid (see note).
- 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.
- Cut the squid into thin bite size strips (about ⅓ - inch thick, 2-inch long). Keep it in the fridge to cool.
- Prepare the vegetables.
- Mix all the sauce ingredients together.
- 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.
Notes
- How to clean squid: Grab the body in one hand and the head in the other. Firmly pull apart with a slight twisting motion. The head and innards should easily slip out of the body. Cut the tentacles from the head just below the eyes. Remove the beak from the tentacles and the skin from the flesh.
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User Reviews
Overall Rating
5.0
18 reviews
Excellent
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