Super Easy! Squid Hoe Muchim (Using Frozen Squid)
Super Easy! Squid Hoe Muchim (Using Frozen Squid)
Chef Ryu Soo-young’s Special Recipe: The Ultimate Cost-Effective Spicy Squid Salad with the 4321 Seasoning Sauce
Instead of expensive fresh squid, this recipe uses frozen squid to create an incredibly delicious and budget-friendly spicy squid salad. Learn the secrets of the special 4321 seasoning sauce for an even richer flavor. Perfect as a side dish or a fantastic accompaniment to drinks.
Main Ingredients- 2 frozen squids
- 1/2 daikon radish
- 1 bunch of Korean chives (minari)
- 5 Tbsp vinegar
- 2 Tbsp sugar
- 3 pinches of salt
- 2 Tbsp sesame seeds
4321 Seasoning Sauce- 4 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp sugar
- 4 Tbsp sesame oil
- 3 Tbsp soy sauce
- 3 Tbsp vinegar
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp radish brine (from salting radish)
- 1 Tbsp ketchup
- 1 Tbsp fish sauce (e.g., anchovy sauce)
- 4 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp sugar
- 4 Tbsp sesame oil
- 3 Tbsp soy sauce
- 3 Tbsp vinegar
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp radish brine (from salting radish)
- 1 Tbsp ketchup
- 1 Tbsp fish sauce (e.g., anchovy sauce)
Cooking Instructions
Step 1
First, thinly julienne the green part of the daikon radish. You can use the white part for other dishes if you wish.
Step 2
In a bowl, combine the julienned radish with 5 Tbsp vinegar, 2 Tbsp sugar, and 3 pinches of salt. Mix well by massaging the ingredients together. Then, place the bowl in the refrigerator to marinate for at least 30 minutes. After about 15 minutes, give it a gentle toss to ensure the radish is evenly seasoned.
Step 3
Wash the bunch of fresh Korean chives thoroughly. Cut the stems into 3-4 cm lengths, making them easy to eat. You can leave the leaves as they are.
Step 4
Rinse the frozen squids under running water to thaw them. Once thawed, cut each squid in half lengthwise. Place them with the skin side up and slice thinly. Slicing thinly will help them become tender when cooked.
Step 5
Heat a pan with 50ml of water over high heat until it comes to a rolling boil. Once boiling, add the prepared squid to the pan. Quickly cover with a lid and cook for just 1 minute. Immediately rinse the cooked squid under cold water to maintain a firm, chewy texture.
Step 6
Now, let’s make the delicious 4321 seasoning sauce! In a bowl, combine 4 Tbsp gochugaru, 4 Tbsp sugar, 4 Tbsp sesame oil, 3 Tbsp soy sauce, 3 Tbsp vinegar, 2 Tbsp gochujang, 2 Tbsp of the reserved brine from salting the radish, 1 Tbsp ketchup, and 1 Tbsp fish sauce. Mix everything well until thoroughly combined.
Step 7
Finally, in a large mixing bowl, combine the squid (briefly blanched for 1 minute and rinsed in cold water), the marinated radish, and the cut Korean chive stems. Add about 7 Tbsp of the prepared 4321 seasoning sauce. Sprinkle with 2 Tbsp of sesame seeds. Gently toss everything together until well combined. Your beautiful and appetizing spicy squid salad is ready to be enjoyed! You can add more seasoning sauce to taste if desired.
