Sweet & Tangy Stir-fried Squid Salad (Ojinguh Muchim)
Sweet & Tangy Stir-fried Squid Salad (Ojinguh Muchim)
Spicy & Sour Squid Salad Recipe: How to Make Ojinguh Muchim Perfectly (Boiling, Seasoning Tips Included)
Introducing a delicious sweet and tangy stir-fried squid salad recipe that will awaken your palate this spring. Squid is a healthy ingredient rich in taurine and high in protein. We’ll guide you through selecting fresh squid, the secret to boiling it tenderly, and the perfect seasoning blend. Tossed with colorful vegetables, this dish makes a wonderful side or appetizer. (Note: Squid is an acidic food, and it’s said to aid digestion when consumed with alkaline foods like mayonnaise. Fresh squid typically has a shiny, chocolate-brown body and eight similarly sized tentacles.)
Main Ingredients- 3 pre-cleaned squids (approx. 200g)
- 1/3 cucumber
- A small amount of carrot
- 1/8 red onion
- 1 white part of green onion (approx. 10cm)
- 1 Korean green chili pepper
Spicy & Tangy Seasoning (Tablespoon Measurement)- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 2 Tbsp vinegar
- 2 Tbsp sugar
- 1 Tbsp cooking wine (like mirin)
- 0.1 Tbsp minced ginger (a very small amount)
- 1 Tbsp sesame oil
- 1 Tbsp ground sesame seeds
For Cleaning Squid- 1 Tbsp coarse sea salt
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 2 Tbsp vinegar
- 2 Tbsp sugar
- 1 Tbsp cooking wine (like mirin)
- 0.1 Tbsp minced ginger (a very small amount)
- 1 Tbsp sesame oil
- 1 Tbsp ground sesame seeds
For Cleaning Squid- 1 Tbsp coarse sea salt
Cooking Instructions
Step 1
Today, we’re making a delightful sweet and tangy stir-fried squid salad, perfect for boosting your appetite this spring! When mixed with various vegetables and coated in a spicy sauce, it’s a wonderful way to refresh your palate, serving as a fantastic side dish or even a great accompaniment to drinks. Let me walk you through the steps to create this irresistible dish.
Step 2
The pre-cleaned squid I purchased was quite small, so I’m using three pieces. This amount is roughly equivalent to one large squid. I’m using vegetables that were already in my refrigerator.
Step 3
Although the squid is pre-cleaned, it’s important to wash it thoroughly. Place the squid in a bowl and add 1 tablespoon of coarse sea salt. Gently rub and massage the squid, both the body and tentacles, vigorously. This process helps remove any fishy odors and enhances the chewy texture. After washing, rinse thoroughly under cold running water and drain well.
Step 4
In a pot, bring 3 cups of water to a rolling boil with about 0.3 tablespoons of salt. Once the water is boiling vigorously, add the cleaned squid and blanch for a very short time, about 15 to 20 seconds. Be careful not to overcook the squid, as it can become tough. Immediately rinse the blanched squid under cold water to stop the cooking process and maintain its tender texture.
Step 5
Now, let’s prepare the vegetables. Slice the carrot diagonally about 0.5cm thick, then cut each slice in half. Thinly slice the white part of the green onion lengthwise. Slice the red onion similarly. Cut the cucumber in half lengthwise, then slice it diagonally about 0.5cm thick. For the Korean green chili peppers, cut them in half, remove the seeds, and slice them thinly into julienne strips. (You can adjust the amount of chili peppers or omit them if you prefer less heat.)
Step 6
It’s time to make the flavorful seasoning sauce! In a bowl, combine 2 tablespoons of gochujang, 2 tablespoons of gochugaru, 1 tablespoon of minced garlic, 1 tablespoon of soy sauce, 2 tablespoons of vinegar, 2 tablespoons of sugar, 1 tablespoon of cooking wine, and a tiny pinch (0.1 tablespoon) of minced ginger. Mix everything well. Letting the seasoning mixture sit for a bit allows the chili flakes to hydrate and the flavors to meld, resulting in a more delicious Ojinguh Muchim.
Step 7
Cut the blanched and drained squid into bite-sized pieces. Since the squid is small, cutting them whole is fine. (If you are using larger squid, scoring them with a knife can help the seasoning penetrate better.)
Step 8
In a large bowl, combine the prepared seasoning sauce, the cut squid, and all the prepared vegetables. Gently toss everything together to coat evenly, being careful not to mash the vegetables.
Step 9
Gently mix until all the ingredients are evenly coated with the sauce. Your delicious stir-fried squid salad (Ojinguh Muchim) is now ready! Isn’t it simple?
Step 10
Serve the finished Ojinguh Muchim attractively on a plate. Sprinkle generously with whole sesame seeds as a final touch for added nutty flavor. Enjoy this perfectly balanced sweet, tangy, and spicy squid salad!
Step 11
The chewy squid and crisp vegetables create a wonderfully delicious squid dish. Even though I made it after a long time, it tasted so good that I finished the whole plate in one meal! I highly recommend you try making it.
Step 12
Adding aromatic Korean parsley (minari) to this dish would enhance its fragrance and flavor even further. If you want a more substantial meal, try serving it over cooked noodles for a delicious bibim-guksu (spicy mixed noodles) variation! It’s also delightful served alongside mini gimbap.
