Spicy and Tangy Squid Salad (Ojingeo Muchim)
Spicy and Tangy Squid Salad (Ojingeo Muchim)
Crisp and Flavorful Squid Salad with a Secret for Tender Vegetables – No Soggy Sauce!
Craving something refreshingly tart and slightly spicy? This Ojingeo Muchim, a popular Korean dish featuring tender squid and crisp vegetables, is perfect for whetting your appetite. Even if the squid seems small, the generous portion of crunchy vegetables and the vibrant, tangy sauce make this dish incredibly satisfying. The secret lies in properly salting and squeezing the vegetables to ensure a clean, non-watery finish. The bright acidity from the vinegar, balanced with a touch of sweetness from the oligodang, and a kick from gochujang and gochugaru create a symphony of flavors. It’s a delightful side dish or a perfect accompaniment to your favorite drinks. Enjoy this zesty salad that’s sure to awaken your taste buds!
Main Ingredients- 3 fresh squids
- 1/4 Korean radish (about 100g)
- 1/2 cucumber
- 1 handful of prepared balloon flower root (doraji, about 50g)
- 1/4 onion
- 3 Korean green chilies (cheongyang peppers)
- 2 Tbsp vinegar
- 2 Tbsp oligodang (or corn syrup/honey)
- 1 tsp salt (for salting vegetables)
Seasoning Sauce- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp vinegar
- 1 tsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 3 tsp sugar
- Pinch of salt
- 1 Tbsp chopped scallions
- Pinch of toasted sesame seeds
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp vinegar
- 1 tsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 3 tsp sugar
- Pinch of salt
- 1 Tbsp chopped scallions
- Pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, clean the squid thoroughly. Peel off the skin, score the body with diagonal cuts, and then slice it into bite-sized pieces, about 1cm thick. Scoring the squid helps the seasoning penetrate better and results in a more tender texture.
Step 2
Slice the radish and cucumber into thick, half-moon shapes (about 0.5cm thick). If using pre-prepared balloon flower root, ensure it’s ready. Place all the vegetables in a bowl, sprinkle with 1 tsp of salt, and let them sit for about 10 minutes to lightly salt. Toss them halfway through for even salting.
Step 3
Bring a pot of water to a rolling boil. Carefully add the prepared squid to the boiling water and 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 running water to stop the cooking process, then drain them thoroughly in a colander.
Step 4
Thinly slice the onion into half-moons. Slice the Korean green chilies diagonally. If you prefer less pungency from the onion, you can soak the slices in cold water for a few minutes before using.
Step 5
After the vegetables have been salted for 10 minutes, firmly squeeze out as much liquid as possible from the radish, cucumber, and balloon flower root. Properly draining the vegetables is crucial to prevent the salad from becoming watery.
Step 6
In a bowl, combine all the seasoning sauce ingredients: gochujang, vinegar, minced garlic, gochugaru, sugar, salt, and chopped scallions. Mix well until the gochujang is smoothly dissolved to create a delicious sauce. The toasted sesame seeds will be added at the very end.
Step 7
Place the drained vegetables (radish, cucumber, balloon flower root, onion), blanched squid, and sliced green chilies into a large mixing bowl. Add about half of the prepared seasoning sauce and gently toss to coat all the ingredients evenly. Then, add the remaining sauce and mix again, ensuring everything is well combined. Finish by sprinkling with toasted sesame seeds. Be gentle when mixing to avoid mashing the ingredients.
Step 8
Transfer the finished Squid Salad to a serving plate. Enjoy the appealing aroma of spicy and tangy flavors, and savor the delightful combination of crisp vegetables and chewy squid!
