Refreshing & Zesty Squid Salad (Ojing-eo Naengchae)
A Delicious One-Bowl Meal Featuring HACCP-Certified Ingredients: Homemade Squid Salad
Enjoy a refreshing and flavorful one-bowl meal with our Ojing-eo Naengchae (Cold Squid Salad), made with HACCP-certified ingredients! This dish is perfect for a light meal or a vibrant appetizer, bursting with fresh flavors and delightful textures.
Main Ingredients- 1 squid mantle, cleaned
- 1/2 Tbsp coarse salt (for blanching squid)
- A small amount of carrot, julienned
- A small amount of cucumber, julienned
- A small amount of bell pepper (various colors), julienned
- A small amount of dried shredded squid (optional, for texture)
- 1 egg
- A small amount of cooking oil (for egg crepe)
- A sprinkle of toasted sesame seeds (for garnish)
Mustard Dressing- 2 Tbsp rice vinegar
- 1 Tbsp sugar
- 1/2 Tbsp soy sauce
- 1/2 Tbsp sesame oil
- 1 tsp Korean mustard paste (or to taste)
- 1 tsp minced garlic
- 1 tsp toasted sesame seeds (ground)
- 2 Tbsp rice vinegar
- 1 Tbsp sugar
- 1/2 Tbsp soy sauce
- 1/2 Tbsp sesame oil
- 1 tsp Korean mustard paste (or to taste)
- 1 tsp minced garlic
- 1 tsp toasted sesame seeds (ground)
Cooking Instructions
Step 1
Prepare the fresh vegetables and squid. Wash the carrot, cucumber, and bell peppers, remove the seeds, and julienne them finely. If using dried shredded squid, cut it into desired lengths. In a small bowl, whisk together all the ingredients for the mustard dressing and set aside. (Tip: Cutting the vegetables into similar thicknesses ensures even cooking and a visually appealing dish.)
Step 2
For this recipe, we used HACCP-certified ingredients to ensure freshness and quality, making it a safe and delicious choice! (This step is for informational purposes; actual cooking begins in the next step.)
Step 3
Make a thin egg crepe. Lightly oil a non-stick pan over low heat. Pour in the beaten egg and cook until set. Once cooled, roll it up tightly and slice thinly, or julienne it finely. This will add a beautiful colorful garnish to your squid salad.
Step 4
Prepare the squid mantle for cooking. After cleaning and removing the skin, score the squid mantle diagonally in a crosshatch pattern with a sharp knife. This scoring helps the squid curl attractively when cooked and allows the dressing to penetrate better. Cut into bite-sized pieces, about 3-4 cm long.
Step 5
Bring a pot of water to a rolling boil. Add 1/2 Tbsp of coarse salt. Carefully add the prepared squid to the boiling water and blanch over high heat for a very short time, about 30-40 seconds. Overcooking will make the squid tough, so using a timer is recommended. Immediately remove the squid and rinse under cold water to stop the cooking process.
Step 6
In a large bowl, combine the julienned carrots, cucumber, bell peppers, dried shredded squid, and the prepared egg crepe. Add the blanched squid on top. Finish by sprinkling generously with toasted sesame seeds for a delightful nutty aroma and visual appeal.
Step 7
Your delicious Squid Salad (Ojing-eo Naengchae) is ready! Enjoy the wonderful combination of chewy squid, crisp vegetables, and tender egg crepe.
Step 8
For an extra burst of flavor, drizzle the prepared mustard dressing generously over the salad just before serving and toss gently. If you prefer a spicier kick, feel free to increase the amount of mustard paste or add finely chopped fresh chili peppers.
