Spicy and Tangy Squid Salad (Ojingeo Muchim): A Refreshing Summer Delicacy
How to Make Spicy and Tangy Ojingeo Muchim: A Flavorful Dish to Awaken Your Appetite This Summer (Squid Recipe)
Instead of stir-fried squid, I made a sweet, sour, and spicy squid salad using chewy squid. It was perfect as a snack with drinks. This dish is a fantastic way to enjoy squid, offering a delightful balance of flavors and textures.
Ingredients for Ojingeo Muchim
- 1 whole squid
- 1/2 cucumber
- Chives, appropriate amount
- 1 Tbsp minced garlic
- 1.5 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp red pepper paste (gochujang)
- 2 Tbsp cooking wine (mirin)
- 3 Tbsp apple cider vinegar
- 0.5 Tbsp sugar
- 1 Tbsp lemon syrup (or lemon juice)
- A pinch of sesame seeds
Blanching the Squid
- A little cooking wine
Preparing the Squid
- 1 Tbsp salt
- A little cooking wine
Preparing the Squid
- 1 Tbsp salt
Cooking Instructions
Step 1
To remove the slimy mucus from the squid, add 1 Tbsp of coarse salt and gently knead the squid with your hands. This helps clean the squid thoroughly. You can also use flour for this step.
Step 2
For a more tender texture, I peeled the squid before using it. This helps to eliminate any chewiness and ensures a softer bite. You can choose to peel it or leave the skin on, depending on your preference.
Step 3
Score the squid body diagonally with a knife to create a diamond pattern. This helps the seasoning penetrate better and makes the dish visually appealing. Cut the squid into bite-sized pieces (about 2-3 cm wide).
Step 4
Bring a pot of water to a boil and add a splash of cooking wine. Once boiling, add the prepared squid and blanch for just 1 minute. Immediately remove the squid from the boiling water to prevent it from becoming tough.
Step 5
Cut the cucumber in half lengthwise, remove the seeds, and slice it thinly into matchsticks. Toss the cucumber with a little coarse salt and let it sit for about 5 minutes to draw out excess moisture. After 5 minutes, rinse the cucumber thoroughly to remove the salt and squeeze out any excess water.
Step 6
In a mixing bowl, combine the blanched squid and the salted, squeezed cucumber. Add all the seasoning ingredients: minced garlic (1 Tbsp), red pepper flakes (1.5 Tbsp), red pepper paste (2 Tbsp), cooking wine (2 Tbsp), apple cider vinegar (3 Tbsp), and sugar (0.5 Tbsp).
Step 7
Instead of water parsley (minari), I used chives. Add the chopped chives at the very end and gently mix them in. This preserves their fresh flavor and texture. Finally, sprinkle with sesame seeds to finish.
