Spicy and Tangy Squid Salad (Hanchi Cho Muchim): A Summer Palate Revitalizer
Spicy and Tangy Squid Salad (Hanchi Cho Muchim): A Summer Palate Revitalizer
Master the art of making Hanchi Cho Muchim with this easy recipe, inspired by Chef Shin Chang-ho’s squid salad. A delightful blend of fresh squid and crisp vegetables, enhanced by a secret dressing recipe perfect for any home cook.
Introducing a refreshing and zesty Squid Salad (Hanchi Cho Muchim) that’s perfect for beating the summer heat and stimulating your appetite! I used the last of the large squid my husband caught last year. Following Chef Shin Chang-ho’s popular squid salad recipe as a reference, I’ve created a delightful version featuring tender squid. Instead of the usual water parsley and green onions, I’ve incorporated my favorite ‘chamnamul’ (Korean herb) for a wonderful aroma. I also added extra Korean chili peppers (cheongyang) and garlic for a spicier kick. While the original recipe calls for 3 parts vinegar, I’ve mixed 2 parts regular vinegar with a touch of ‘hwanman’ vinegar for a more complex flavor profile. Don’t worry if you don’t have squid; this recipe works beautifully with octopus or other cephalopods. Enjoy this Hanchi Cho Muchim wrapped in perilla leaves, or spooned over rice and mixed with seasoned seaweed for an incredibly satisfying meal. Reignite your taste buds this summer!
Main Ingredients- 1 cleaned large squid (approx. 427g)
- 2 Tbsp Soju (for deodorizing)
- 2 Tbsp Vinegar (for blanching)
- 1/4 Carrot (approx. 40g), julienned
- 1/4 Onion, thinly sliced
- 5 Perilla leaves, thinly sliced
- 1/2 Cucumber, deseeded and sliced
- Coarse sea salt (for salting)
- 10 stalks Korean herb (Chamnamul), cut into bite-sized pieces
- 5 cloves Garlic, thinly sliced
- 1 Korean chili pepper (Cheongyang), deseeded and thinly sliced
Dressing Ingredients- 3 Tbsp Soy Sauce
- 3 Tbsp Sugar
- 1/2 Tbsp Corn Syrup (or Oligosaccharide)
- 3 Tbsp Minced Garlic
- 3 Tbsp 2x Concentrated Vinegar
- 1 Tbsp Hwanman Vinegar (or rice vinegar)
- 4.5 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Plum Extract (Maesilcheong)
- 6 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Sesame Oil
- Toasted sesame seeds (for garnish)
- 3 Tbsp Soy Sauce
- 3 Tbsp Sugar
- 1/2 Tbsp Corn Syrup (or Oligosaccharide)
- 3 Tbsp Minced Garlic
- 3 Tbsp 2x Concentrated Vinegar
- 1 Tbsp Hwanman Vinegar (or rice vinegar)
- 4.5 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Plum Extract (Maesilcheong)
- 6 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Sesame Oil
- Toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, cut the cucumber in half lengthwise and scoop out the seeds. Then, slice it diagonally into bite-sized pieces. Sprinkle the sliced cucumber with coarse sea salt and mix well. Let it sit for about 5 minutes to draw out excess moisture, which will make it crispier. Rinse the cucumber under cold water to remove the salt, then gently squeeze out as much water as possible.
Step 2
Prepare the vegetables for your squid salad! Thinly slice the garlic cloves. Remove the seeds from the Korean chili pepper and slice it diagonally for a touch of heat. Thinly slice the perilla leaves, carrot, and onion into strips. Wash the Korean herb (chamnamul) and cut it into bite-sized pieces, about 5cm long.
Step 3
Take the squid, which has been stored frozen since my husband caught it last year, and let it thaw naturally. Once thawed, clean it thoroughly. Remove the innards and the quill (cartilage). Rinse it under cold water. Ensuring the squid is fresh will greatly enhance the flavor of your salad.
Step 4
Here’s a secret to tender, perfectly cooked squid! Bring a pot of water to a boil and add 2 Tbsp of soju and 2 Tbsp of vinegar. Once boiling, carefully add the cleaned squid and blanch it for just about 1 minute. Be careful not to overcook, as it can become tough. Immediately transfer the blanched squid to an ice bath to stop the cooking process and shock it. Drain the squid well in a colander. This step ensures the squid remains wonderfully tender and slightly chewy.
Step 5
Once the blanched squid is well-drained, cut it into bite-sized pieces. Aim for pieces that are about 2-3cm long, depending on the size of the squid. Cutting them into manageable pieces will make it easier to enjoy with the vegetables.
Step 6
Now, let’s make the delicious dressing! In a large bowl, combine the gochujang, soy sauce, minced garlic, gochugaru, 2x concentrated vinegar, hwanman vinegar, plum extract, sugar, and corn syrup. Whisk everything together until the sugar is dissolved. Feel free to adjust the sugar or vinegar to suit your personal taste preference.
Step 7
Add all the prepared vegetables and the cut squid to the bowl with the dressing. Doesn’t it look colorful and appetizing? You’ll be tempted to mix it all up right away!
Step 8
Finally, drizzle in 3 Tbsp of sesame oil for a nutty aroma. Gently toss everything together with your hands until all the ingredients are evenly coated with the dressing. Avoid mixing too vigorously, as this could break down the squid. A gentle toss is all you need.
Step 9
Transfer the finished Hanchi Cho Muchim to a serving dish. Sprinkle with toasted sesame seeds for an extra layer of flavor and visual appeal. For an even more delightful experience, try wrapping it in perilla leaves or serving it over a bed of warm rice. This spicy and tangy salad is the perfect dish to awaken your appetite on a hot summer day!
