Spicy and Sweet Squid Salad with Crisp Cucumbers
The Ultimate Korean Appetizer: Spicy and Sweet Squid Salad with Refreshing Cucumbers
Experience the delightful crunch of fresh cucumbers paired with the chewy texture of squid, all tossed in a vibrant, tangy, and sweet sauce. This ‘Ojingeo Muchim’ is a perfect companion for Korean soju or a refreshing side dish.
Main Ingredients
- 2 squids
- 1 onion
- 2 cucumbers
- 1 stalk of green onion (or scallions)
- 1 Korean chili pepper (adjust to your spice preference)
- 1 red chili pepper (for color)
Spicy and Sweet Dressing
- 4 Tbsp gochujang (Korean chili paste)
- 5 Tbsp vinegar
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 4 Tbsp gochujang (Korean chili paste)
- 5 Tbsp vinegar
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
Rinse the fresh squids thoroughly under running water. You can choose to peel off the skin or leave it on, based on your preference. I personally prefer to remove the skin. To make the squid visually appealing and help the sauce penetrate better, make shallow diagonal cuts on the inside of the squid bodies. This step is optional but recommended for presentation.
Step 2
Bring a pot of water to a rolling boil. Carefully add the prepared squid and blanch for about 3 minutes. If you prefer a softer texture, cook for around 2 minutes. For a chewier, more ‘al dente’ texture, cook for slightly longer, up to 3-4 minutes. Be careful not to overcook, as this can make the squid tough.
Step 3
Once blanched, drain the squid in a colander and let it cool slightly. Then, cut the squid into bite-sized pieces.
Step 4
Wash the cucumbers and trim off the ends. Cut them in half lengthwise. To prevent the salad from becoming watery, it’s best to remove the seedy core. You can do this by using a spoon to scoop out the seeds.
Step 5
Using a spoon, carefully scoop out and remove the soft, seedy inner part of the cucumber halves. This step is crucial for maintaining a crisp texture.
Step 6
Slice the cored cucumber halves into thin pieces, about 2-3mm thick. Try to keep the slices uniform in thickness for even seasoning.
Step 7
Place the sliced cucumbers in a bowl and add 1 tablespoon of salt. Gently mix and let them sit for about 20 minutes to lightly salt them. This process draws out excess water, making the cucumbers crisper.
Step 8
After 20 minutes, gather the salted cucumber slices in a clean kitchen towel or your hands and squeeze out as much liquid as possible. Thoroughly draining the cucumbers is key to a non-watery salad.
Step 9
Peel the onion and slice it thinly into julienne strips. If you find raw onion too pungent, you can soak the sliced onions in cold water for a few minutes and then drain them before use.
Step 10
Thinly slice the red and Korean chili peppers. Remove the seeds from the Korean chili pepper if you prefer less heat. These add both color and a pleasant spiciness.
Step 11
If you have scallions, chop them finely. Otherwise, use the white part of a green onion. Cut the green onion lengthwise into quarters, then slice it into approximately 5cm lengths.
Step 12
In a mixing bowl, combine all the dressing ingredients: 4 tablespoons gochujang, 5 tablespoons vinegar, 3 tablespoons gochugaru, 1 tablespoon soy sauce, 1 tablespoon sugar, 1 tablespoon minced garlic, 1 tablespoon plum extract, 1 tablespoon sesame oil, and 1 tablespoon sesame seeds. Whisk well until the dressing is smooth and well combined.
Step 13
In a large bowl, combine the drained cucumbers, cut squid, sliced onion, chopped chili peppers, and green onion (or scallions). Pour the prepared dressing over the ingredients. Gently toss everything together with your hands, ensuring the dressing evenly coats all the ingredients. Be careful not to overmix, which could make the ingredients mushy.
Step 14
Your delicious Ojingeo Muchim is ready! Taste and adjust the seasoning if needed. You can add a little more vinegar for extra tanginess or a touch more sugar for sweetness, according to your preference. I personally love a bit more vinegar for that bright, zesty flavor!
Step 15
This dish is an absolute winner as an appetizer, especially with soju! It’s budget-friendly and impressive. For an extra kick that complements the soju perfectly, add more Korean chili peppers for a delightful spicy, sweet, and tangy blend that makes the drinks go down effortlessly. It almost feels like you can’t get drunk with how refreshing it is! (Laughs) Anyone else feel that way?
