Chewy and Refreshing Squid Salad (Ojingeo Muchim)
Chewy and Refreshing Squid Salad (Ojingeo Muchim)
Spicy & Tangy Squid Salad Recipe with Water Parsley and Cucumber
As the weather gets warmer, I’ve made a delicious squid salad that’s perfect for stimulating your appetite. It’s deliciously sour, sweet, and spicy. This vibrant dish is a fantastic way to brighten up your meals and enjoy the season!
Main Ingredients- 1 medium-sized squid
- 1 Tbsp Mirin (for removing fishy odor)
- 1/3 cucumber
- 1/3 carrot
- 10 sprigs water parsley (minari)
- 50g garlic scapes
Sweet, Sour, and Spicy Dressing- 0.5 Tbsp minced garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp Mirin
- 1 Tbsp fish sauce (aekjeot)
- 1.5 Tbsp vinegar
- 1 Tbsp toasted sesame seeds
- 0.5 Tbsp minced garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp Mirin
- 1 Tbsp fish sauce (aekjeot)
- 1.5 Tbsp vinegar
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Rinse the squid thoroughly. Peel off the skin and remove the innards. To score the squid body, make diagonal cuts in one direction and then in the opposite direction, creating a crisscross pattern. This helps the seasoning to penetrate better and makes the squid look more appealing when cooked.
Step 2
Cut the scored squid body into bite-sized pieces, about 1 cm wide. Avoid cutting them too thin or too thick, as this affects the texture.
Step 3
Cut the squid tentacles into lengths of 4-5 cm, similar to the body pieces. Keeping the pieces uniform in size will make the salad look neater.
Step 4
Add 1 Tbsp of Mirin to the prepared squid and blanch it in boiling water. Cook over medium-low heat, as overcooking can make it tough. The key is to cook it quickly until the squid turns opaque white and becomes chewy, usually about 1-2 minutes.
Step 5
Once blanched, immediately drain the squid. Do not rinse it under cold water. Drain it in a colander to remove excess moisture. This step is crucial for maintaining the squid’s chewy texture.
Step 6
Wash the cucumber, cut it in half lengthwise, scoop out the seeds if desired, and then slice it diagonally about 0.5 cm thick. Keep the slices substantial enough to maintain a crisp texture.
Step 7
Slice the carrot diagonally to match the size and thickness of the cucumber slices. Carrots add color and a pleasant crunch.
Step 8
If using onion, slice it thinly to a similar size as the carrots. If you prefer less sharpness, you can soak the sliced onion in cold water for a few minutes before using.
Step 9
Trim any yellow leaves or tough stems from the water parsley (minari). Wash it well and cut the sprigs into 4-5 cm lengths. The fresh aroma of minari will significantly enhance the flavor of the squid salad.
Step 10
Clean the garlic scapes and cut them into roughly 0.5 cm pieces. Blanch them in boiling water with a pinch of salt for about 30 seconds to 1 minute, just until crisp-tender. Immediately rinse under cold water and drain well. Avoid overcooking to preserve their crunch.
Step 11
Now, let’s make the delicious dressing. In a bowl, combine 0.5 Tbsp minced garlic, 1 Tbsp gochugaru, 1 Tbsp sugar, 1 Tbsp plum extract, 1 Tbsp Mirin, 1 Tbsp fish sauce, and 1.5 Tbsp vinegar. Mix well. (Optional: For added depth of flavor, you can add 2 Tbsp of gochujang. If you add gochujang, adjust the amount of fish sauce or soy sauce accordingly.)
Step 12
In a large mixing bowl, combine all the prepared vegetables (cucumber, carrot, onion, water parsley, garlic scapes) and the drained blanched squid.
Step 13
Pour the prepared dressing over the vegetables and squid. Gently toss everything together, being careful not to mash the vegetables. Ensure the dressing is evenly distributed by lightly folding and turning the ingredients.
Step 14
Finally, sprinkle 1 Tbsp of toasted sesame seeds generously over the salad for added nuttiness and give it a final gentle mix. This completes your delicious squid salad! (Note on sesame oil: It’s commonly said that sesame oil and vinegar are nutritionally incompatible, so it’s often omitted. However, if you prefer a nutty flavor, you can add about half a tablespoon of sesame oil. Be cautious, as too much can overpower the fresh taste of the squid.)
