Spicy, Tangy, and Sweet Squid and Water Parsley Salad
The Perfect Combination: Squid and Water Parsley Salad (Ojingeo Minari Muchim)
This recipe for Squid and Water Parsley Salad (Ojingeo Minari Muchim) is bursting with spicy, tangy, and sweet flavors, guaranteed to awaken your appetite. It’s also a fantastic accompaniment for drinks. The chewy squid and refreshing water parsley create a delightful texture and taste sensation.
Main Ingredients
- 1 Squid (cleaned and prepared)
- 2 handfuls Water Parsley (approx. 100g)
- 1/4 Onion
- 1 Korean Green Chili (optional, adjust spiciness)
Dressing Ingredients
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Soy Sauce
- 2 Tbsp Vinegar
- 1 Tbsp Sugar
- 1 Tbsp Maesilcheong (Plum Extract/Syrup)
- Pinch of Black Pepper
- 1 Tbsp Sesame Oil
- Sesame Seeds (for garnish)
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Soy Sauce
- 2 Tbsp Vinegar
- 1 Tbsp Sugar
- 1 Tbsp Maesilcheong (Plum Extract/Syrup)
- Pinch of Black Pepper
- 1 Tbsp Sesame Oil
- Sesame Seeds (for garnish)
- 0.5 Tbsp Minced Garlic
Cooking Instructions
Step 1
Start by preparing the water parsley. Remove any yellow or wilted leaves. Fill a bowl with water, add about 1 tablespoon of vinegar, and soak the water parsley for about 10 minutes. This helps to refresh and clean the greens.
Step 2
After soaking, rinse the water parsley thoroughly under cold running water. Gently swish it around to ensure all dirt and impurities are removed.
Step 3
Shake off excess water from the cleaned water parsley. Chop it into manageable pieces, about 4-5 cm in length. This size is perfect for ensuring the dressing coats evenly.
Step 4
Peel the onion and slice it thinly into julienne strips. Slice the Korean green chili diagonally. If you prefer more heat, keep the seeds; for a milder flavor, remove them.
Step 5
If using frozen, prepared squid, thaw it completely in cold water. Once thawed, rinse it under cold water to ensure it’s clean.
Step 6
Now, let’s prepare the squid. Gently lift the skin near the tentacles or the opening. Using a paper towel for a better grip, pull the skin off in one long strip. If it’s a bit stubborn, you can gently scrape it with the back of a knife.
Step 7
Make sure to peel the skin from the ‘hood’ or mantle part of the squid as well for a cleaner look and more tender bite.
Step 8
Turn the peeled squid over. Using a sharp knife or a julienne peeler, make diagonal scores across the inside surface of the squid mantle. These scores will help the squid cook more evenly, become more tender, and absorb the dressing better.
Step 9
Bring a pot of water to a rolling boil over high heat. You’ll be blanching the squid very briefly.
Step 10
Carefully add the prepared squid to the boiling water and blanch for approximately 40 seconds. Overcooking will make the squid tough, so keep a close eye on it. This short blanching time ensures a wonderfully chewy texture.
Step 11
Remove the blanched squid from the boiling water using a sieve or slotted spoon. Let it cool slightly in the sieve to drain excess water and allow it to steam dry a bit.
Step 12
Once the squid has cooled enough to handle, slice it into bite-sized pieces, about 1 to 1.5 cm wide. Aim for consistent thickness for even seasoning.
Step 13
In a mixing bowl, combine all the dressing ingredients: gochugaru, gochujang, soy sauce, vinegar, sugar, maesilcheong, minced garlic, black pepper, sesame oil, and sesame seeds. Stir well until everything is thoroughly mixed. You can adjust the sugar to your preference.
Step 14
Add the sliced squid, chopped water parsley, julienned onion, and sliced green chili to the bowl with the dressing.
Step 15
Put on a pair of disposable gloves and gently toss everything together with your hands. Mix until all the ingredients are well coated with the dressing. Be gentle to avoid mashing the ingredients.
Step 16
Voila! Your delicious Spicy, Tangy, and Sweet Squid and Water Parsley Salad is ready. Enjoy this flavorful and refreshing dish that’s perfect for any occasion!
