Refreshing Water Parsley and Chewy Squid Salad (Minari Ojingeo Muchim)
A Vibrant Recipe for ‘Minari Ojingeo Muchim’: A Spicy, Tangy, and Savory Squid Salad with Water Parsley
Whip up a quick and refreshing ‘Minari Ojingeo Muchim’ (Squid Salad with Water Parsley) using readily available vegetables! This recipe is a fantastic way to enjoy the crispness of water parsley and the chewiness of squid, all coated in a delightful spicy and tangy sauce.
Water Parsley Squid Salad Ingredients- 3 squid (small size; use 1 if large)
- 1 handful water parsley (minari)
- 3-4 perilla leaves (kkaennip)
- 3-4 lettuce leaves
- 2-3 Tbsp Gochujang-based spicy sauce (cho-gochujang)
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Select 3 small squid for this recipe. If you’re using larger squid, one should be sufficient for two servings. Ensure the squid is fresh for the best texture and flavor.
Step 2
Rinse the squid thoroughly under cold running water. This step helps remove any residual impurities and ensures the squid is clean and fresh.
Step 3
Bring a pot of water to a rolling boil over high heat. Once boiling, carefully add the prepared squid to the water.
Step 4
Blanch the squid for just a minute or two, until it turns opaque and is cooked through but still tender. Overcooking will make the squid tough and chewy, so watch it closely.
Step 5
Once blanched, immediately remove the squid from the boiling water. Let it cool slightly, then slice it into bite-sized pieces, about 1-2 cm thick.
Step 6
Wash the water parsley and trim off any tough stems. Cut it into roughly 3-4 cm lengths. Wash the perilla and lettuce leaves, pat them dry, and thinly slice them. Feel free to add other crisp vegetables like julienned carrots, onions, or cucumbers for extra texture and color.
Step 7
In a mixing bowl, combine the sliced squid with the prepared water parsley and other vegetables. Add the cho-gochujang (spicy sauce). You can use store-bought cho-gochujang or make your own by mixing gochujang, vinegar, sugar (or corn syrup), and a little sesame oil.
Step 8
Gently toss all the ingredients together with your hands until evenly coated with the sauce. Be careful not to overmix, as this can make the vegetables mushy.
Step 9
Sprinkle toasted sesame seeds over the salad for a nutty aroma and flavor. This is a simple yet effective way to enhance the overall taste.
Step 10
Arrange the finished Minari Ojingeo Muchim beautifully on a serving plate. The vibrant colors of the squid and vegetables make for an appealing presentation.
Step 11
Enjoy the delightful contrast of textures: the crisp, fresh water parsley, the tender, chewy squid, and the zesty, spicy sauce. It’s a dish that keeps you coming back for more!
Step 12
Although three small squid were used, the addition of plenty of vegetables makes this a satisfying portion for two people. It pairs wonderfully as a side dish with rice or as a light appetizer.
