Spicy and Tangy Cucumber Squid Salad (Oi Ojingeo Muchim)
How to Make a Deliciously Tangy Cucumber and Squid Salad
As the hot weather continues, I’ve prepared a refreshing cucumber and squid salad to stimulate the appetites of my family. With just squid, cucumbers, onions, and a simple sweet and sour seasoning, you can easily and quickly create a delightful squid and cucumber salad. It’s easy to make, and its irresistible tangy and sweet flavor is a guaranteed hit in our home, making it a staple summer menu item.
Ingredients
- 2 squids (fresh ones are best)
- 2 cucumbers (medium-sized, choose crisp ones)
- 1 onion (medium-sized, a sweeter variety is nice)
- 0.3 Tbsp salt (for pickling cucumbers and onions)
For Boiling Squid
- A little water
- A little water
Cooking Instructions
Step 1
First, prepare the vegetables. Wash the cucumbers thoroughly. You can either peel them in strips or leave the skin on. Then, cut them in half lengthwise and slice them diagonally about 0.5cm thick. Slicing them this way helps maintain a crisp texture.
Step 2
Peel the onion and slice it into thick strips, about 0.5cm wide. If you slice them too thinly, they might become mushy, so aim for a slightly chunkier cut.
Step 3
Place the sliced cucumbers and onions in a bowl, add 0.3 Tbsp of salt, and mix gently. Let them sit for 10 minutes to pickle. This step draws out excess moisture, preventing the salad from becoming watery or diluted once dressed. After pickling, lightly rinse the vegetables under running water and then squeeze out as much water as possible using your hands. Thoroughly draining is crucial for the dressing to adhere well and for a crisp texture.
Step 4
Clean the squid by removing the innards and backbone. Bring a pot of water to a boil. Carefully place the squid in the boiling water and blanch for only about 30 seconds. Be careful not to overcook, as it will become tough. Immediately rinse the blanched squid under cold water to stop the cooking process and drain well. Cut the squid into bite-sized pieces, about 1 to 1.5cm wide.
Step 5
Now, let’s make the delicious dressing. In a large bowl, add the drained pickled cucumbers and onions. Sprinkle over 2 Tbsp of gochugaru, 2 Tbsp of sugar, 1 Tbsp of minced garlic, 2 Tbsp of mirim, and 6 Tbsp of vinegar, which is the star ingredient for the tangy flavor.
Step 6
Add the chopped green onions (3 Tbsp) for aromatic freshness and the toasted sesame seeds (1 Tbsp) for a nutty finish. Finally, add the gochujang (2 Tbsp) generously for a rich umami flavor.
Step 7
Gently mix all the ingredients and the dressing together with your hands, using a ‘jomul-jomul’ motion (rubbing and squeezing lightly). Avoid mixing too vigorously, as this can break down the cucumber. Once everything is evenly coated with the dressing, your wonderfully tangy and spicy cucumber squid salad is ready! For an extra touch of flavor, you can add about 0.5 Tbsp of sesame oil, according to your preference. It’s best enjoyed immediately, but chilling it in the refrigerator for a bit before serving also makes it a refreshing delight.
