Crispy Cucumber and Squid Salad with a Sweet, Sour, and Spicy Dressing
Crispy Cucumber and Squid Salad with a Sweet, Sour, and Spicy Dressing
Make the Ultimate Appetizer! Easy and Delicious Cucumber and Squid Salad Recipe
Introducing ‘Oi Ojingeo Cho Muchim’ (Cucumber and Squid Salad), where fresh squid meets the delightful crunch of cucumbers for a fantastic texture. Lightly salting the cucumbers beforehand enhances their crispiness and juiciness. With its perfect balance of spicy, sour, and sweet flavors, this dish is an excellent side for rice or a fantastic companion to a cold beer or soju. Follow our detailed steps and tips to easily create this delicious salad!
Main Ingredients- 2 squid, cleaned (about 300g body)
- 2 fresh cucumbers (medium-sized)
- 1 crisp onion (medium-sized)
- 1/3 carrot for color and crunch
- 1 Tbsp coarse salt for salting cucumbers
Flavorful Dressing- 3 Tbsp gochugaru (Korean red pepper flakes) for spiciness
- 2 Tbsp gochujang (Korean red pepper paste) for savory depth
- 1.5 Tbsp white sugar for sweetness
- 1 Tbsp mirin (rice wine) to remove any fishy odor and add gloss
- 1 Tbsp minced garlic for a pungent kick
- 1 Tbsp maesilcheong (green plum syrup) for a sweet and sour note
- 3 Tbsp vinegar for tanginess (adjust to taste)
- 1 Tbsp toasted sesame seeds for nutty aroma
- 2 Tbsp sesame oil for finishing fragrance
- 3 Tbsp gochugaru (Korean red pepper flakes) for spiciness
- 2 Tbsp gochujang (Korean red pepper paste) for savory depth
- 1.5 Tbsp white sugar for sweetness
- 1 Tbsp mirin (rice wine) to remove any fishy odor and add gloss
- 1 Tbsp minced garlic for a pungent kick
- 1 Tbsp maesilcheong (green plum syrup) for a sweet and sour note
- 3 Tbsp vinegar for tanginess (adjust to taste)
- 1 Tbsp toasted sesame seeds for nutty aroma
- 2 Tbsp sesame oil for finishing fragrance
Cooking Instructions
Step 1
First, let’s prepare the vegetables. For a satisfying crunch, thinly julienne 1/3 carrot. Finely julienne 1 medium-sized onion as well. Set aside the julienned vegetables separately.
Step 2
Wash the 2 fresh cucumbers thoroughly. Then, cut them lengthwise in half. This makes them easier to slice later and helps the dressing penetrate the cucumber pieces.
Step 3
Using a teaspoon, gently scrape out the seedy core from the halved cucumbers. This technique effectively removes the seeds without damaging the cucumber flesh, resulting in a less watery and crisper salad.
Step 4
Once the seeds are removed, slice the cucumbers diagonally into bite-sized pieces. Aim for a thickness of about 0.5 cm for a pleasant chew.
Step 5
Place the sliced cucumbers in a bowl and add 1 tablespoon of coarse salt. Gently massage the salt into the cucumbers and let them sit for 20 minutes to salt. This process draws out excess moisture, making the cucumbers extra crisp and lightly seasoned.
Step 6
While the cucumbers are salting, prepare the squid. Make shallow, criss-cross cuts on the inside of the 2 cleaned squid bodies; this helps the dressing absorb better. Then, cut the squid into large, bite-sized pieces (about 2-3 cm).
Step 7
Bring a pot of water to a boil. Briefly blanch the cut squid for no more than 1 minute. Overcooking will make the squid tough, so it’s crucial to just cook until the color changes. About 1 minute is ideal.
Step 8
Immediately drain the blanched squid and place it in a colander to cool. This helps maintain the squid’s tender, chewy texture. Allow the steam to dissipate completely.
Step 9
Now, let’s make the delicious dressing. In a bowl, combine 3 Tbsp gochugaru, 1.5 Tbsp sugar, 1 Tbsp mirin, 3 Tbsp vinegar, 1 Tbsp maesilcheong, 1 Tbsp minced garlic, and 2 Tbsp gochujang. Whisk everything together until well combined. If you prefer a tangier salad, feel free to add a little more vinegar. Ensure all seasonings are dissolved.
Step 10
Gently squeeze out the excess water from the salted cucumbers and add them to the bowl. Don’t squeeze them completely dry; retaining some moisture is fine.
Step 11
Add the julienned carrots and onions, along with the completely cooled squid, to the bowl with the cucumbers.
Step 12
Pour the prepared dressing over all the ingredients. Finish by adding 1 Tbsp toasted sesame seeds for a nutty aroma and 2 Tbsp sesame oil for a fragrant finish.
Step 13
Gently toss everything together with your hands until all ingredients are evenly coated with the dressing. Be careful not to overmix, as this can break down the cucumber pieces. Ensure the dressing is well distributed.
Step 14
Your Oi Ojingeo Cho Muchim is ready! Enjoy the perfect blend of spicy, sour, and sweet flavors, complemented by the delightful crunch of the ingredients.
