Spicy and Tangy Squid and Cucumber Salad: A Flavorful Korean Appetizer
Revive Your Appetite with This Delicious Squid and Cucumber Salad! Learn the Secret to the Perfect Sauce.
This Squid and Cucumber Salad (Ojingeo Oi Cho Muchim) evokes nostalgic memories of festive gatherings, reminiscent of special celebrations. Even though it’s now a simple dish for any meal, it felt grand back then, didn’t it? The thought of this vinegary salad makes your mouth water and stimulates your appetite. Imagine mixing chewy squid, crisp cucumber, and noodles into the generous, flavorful sauce – pure bliss! Let’s get started on making this delightful Squid and Cucumber Salad.
Main Ingredients- 2 squid (use only the bodies)
- 1 cucumber (medium-sized)
- 1/2 onion (medium-sized)
- 1/2 green onion
- 1/2 Tbsp salt (for pickling vegetables)
Special Sauce- 4 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp maesil-cheong (plum extract, for sweetness and flavor)
- 2 Tbsp oligosaccharide (for shine and sweetness control)
- 4 Tbsp vinegar (key to the tangy flavor)
- 1 Tbsp minced garlic
- 2 Tbsp sugar (to balance the sweetness)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 Tbsp toasted sesame seeds (for garnish and nutty flavor)
- 4 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp maesil-cheong (plum extract, for sweetness and flavor)
- 2 Tbsp oligosaccharide (for shine and sweetness control)
- 4 Tbsp vinegar (key to the tangy flavor)
- 1 Tbsp minced garlic
- 2 Tbsp sugar (to balance the sweetness)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 Tbsp toasted sesame seeds (for garnish and nutty flavor)
Cooking Instructions
Step 1
For this salad, we’ll be using only the squid bodies. The tentacles can be finely chopped and pan-fried with vegetables to make a delicious pancake – a perfect accompaniment! (Tip: Utilize leftover squid tentacles for an even more satisfying meal.)
Step 2
Wash the cucumber and slice it lengthwise, then cut into thin strips. Place the cucumber strips and thinly sliced onion in a bowl. Add 1/2 Tbsp of salt for pickling, gently toss to combine, and let it sit for 10 minutes. This step helps to crisp up the vegetables and draw out excess moisture.
Step 3
Clean the squid by removing the skin. Make shallow scores across the body with a knife; this helps the squid cook evenly and look appealing. The vegetables should be nicely softened by now.
Step 4
Bring a pot of water to a rolling boil. Gently place the prepared squid into the boiling water and blanch briefly. Avoid overcooking, as it can make the squid tough. Cook just until the squid turns opaque and curls slightly. Immediately rinse the blanched squid under cold water to stop the cooking process and enhance its chewy texture.
Step 5
The scored squid bodies will naturally curl as they cook. To present them nicely, slice them vertically along the score lines. This will help them unfurl into longer, appealing pieces. (Tip: Cutting along the score lines not only makes the squid easier to eat but also adds a beautiful visual element to your salad.)
Step 6
Squeeze out any excess water from the pickled cucumber and onion. Add them to a mixing bowl. Now, add the sliced squid and all the sauce ingredients (gochujang, gochugaru, plum extract, oligosaccharide, vinegar, minced garlic, sugar) to the bowl, ready for mixing.
Step 7
Gently toss everything together until the sauce evenly coats the squid and vegetables. It’s important to mix smoothly so the flavors meld beautifully. Finally, drizzle in the sesame oil and sprinkle with toasted sesame seeds for a final touch of nutty aroma and flavor. Your delicious Squid and Cucumber Salad is ready!
Step 8
Because the vegetables were lightly pickled with salt, the salad won’t become too watery. This balanced moisture level makes it perfect for mixing with noodles, creating a delightful noodle salad.
Step 9
For the best flavor, chill the prepared Squid and Cucumber Salad in the refrigerator for a while before serving; this allows the flavors to deepen and meld. While the salad chills, quickly prepare the accompanying squid and vegetable pancake using the chopped tentacles and leftover vegetables. It makes a wonderful side dish.
Step 10
When making the squid pancake, it’s crucial to remove as much moisture as possible from the squid to prevent the batter from becoming watery and the pancake from breaking apart. (Tip: Squid can cause the oil to darken quickly. After frying the first pancake, wipe the pan clean with paper towels before adding more oil for subsequent pancakes. This pancake is a great option if you have children who don’t enjoy spicy food, and it pairs exceptionally well with the Squid and Cucumber Salad. I can see myself making this combination often!)
Step 11
Enjoy the fantastic combination of chewy squid and crisp cucumber in this Squid and Cucumber Salad, served alongside warm noodles. Adding the savory squid and vegetable pancake makes for an even more satisfying and complete meal.
Step 12
This Squid and Cucumber Salad offers a delightful balance of tangy, sweet, and mildly spicy flavors that are sure to tantalize your taste buds and boost your appetite. Make it today!
