Mom’s Signature! Sweet & Tangy Stir-Fried Squid (Ojingeo Muchim) Recipe
Mom’s Signature! Sweet & Tangy Stir-Fried Squid (Ojingeo Muchim) Recipe
The Secret to Delicious Stir-Fried Squid, Just Like Mom Makes for Holidays
Learn how to make the beloved holiday dish, stir-fried squid, just like my mom used to make! Its irresistible sweet and tangy flavor will add a festive touch to any holiday table.
Main Ingredients- 1 medium Korean radish (Mu)
- 1 bunch of green onions (Jjokpa, approx. 50g)
- 2 medium squid (approx. 300g)
Seasoning Sauce- 4 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Sugar
- 3 Tbsp Corn syrup (Mulyeot)
- 3 Tbsp Vinegar
- 1 Tbsp Minced garlic
- 4 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Sugar
- 3 Tbsp Corn syrup (Mulyeot)
- 3 Tbsp Vinegar
- 1 Tbsp Minced garlic
Cooking Instructions
Step 1
First, prepare 1 medium Korean radish. Peel, wash thoroughly, and then slice it into thin matchsticks. In a bowl, combine the julienned radish with 1 Tbsp salt and 1 Tbsp sugar. Mix well and let it sit for 15-20 minutes to lightly pickle. After pickling, firmly squeeze out the excess liquid from the radish. This step ensures the radish remains crisp and absorbs the flavors well.
Step 2
Clean and prepare 2 medium squid. Remove the thin brown skin, innards, and bone. Rinse under cold running water. Bring a pot of water to a rolling boil, add 1 Tbsp salt, and carefully place the squid into the boiling water. Blanch for just about 1 minute. Be careful not to overcook, as this will make the squid tough. Immediately rinse the blanched squid under cold water to stop the cooking process. Once cooled, cut the squid into bite-sized pieces, about 1cm thick.
Step 3
Wash 1 bunch of green onions thoroughly. Trim the roots and cut them into manageable lengths of about 4-5cm. For the thicker white parts, you can slice them in half lengthwise. This helps the seasoning penetrate better.
Step 4
Place the squeezed, pickled radish into a mixing bowl. First, add 4 Tbsp of gochugaru (Korean chili flakes) and mix well until the radish is evenly coated with the chili powder. This step helps the radish absorb the color and flavor.
Step 5
To the radish coated with gochugaru, add the remaining seasoning ingredients: 2 Tbsp gochujang, 2 Tbsp sugar, 3 Tbsp corn syrup, 3 Tbsp vinegar, and 1 Tbsp minced garlic. Mix everything together thoroughly to create a well-combined sauce. Ensure there are no clumps. Then, gently mix this sauce with the radish.
Step 6
Add the prepared squid pieces to the radish mixture. Gently toss everything together, ensuring the squid is coated with the seasoning. Be careful not to mash the squid while mixing.
Step 7
Finally, add the chopped green onions to the bowl. Toss gently once more to distribute the seasoning evenly among the squid, radish, and green onions.
Step 8
After mixing all ingredients, finish by adding 1 Tbsp of sesame oil and a sprinkle of sesame seeds for gloss and nutty flavor. Gently mix one last time. Adding sesame oil and seeds at the end preserves their aroma.
Step 9
Your delicious and perfectly balanced sweet and tangy stir-fried squid is ready! It’s great to eat immediately, or you can chill it in the refrigerator for a while for an even more refreshing taste.
