Spicy Squid and Cucumber Salad (Ojingeo Oi Muchim)
Quick and Refreshing Squid and Cucumber Salad Recipe
This recipe for Ojingeo Oi Muchim (Spicy Squid and Cucumber Salad) brings back fond childhood memories. The delightful combination of crisp cucumbers and chewy squid is perfect for stimulating your appetite when it’s feeling a bit dull. It’s a fantastic side dish for any meal or a great accompaniment to drinks. Let me guide you through this detailed recipe, measured with standard Korean rice spoons.
Main Ingredients
- 2 fresh squids
- 1 cucumber
- 1/2 onion
Seasoning Mix
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 6 Tbsp vinegar
- 2.5 Tbsp sugar
- 1.5 Tbsp salt
- 1 Tbsp sesame seeds
For Blanching Squid
- 500ml water
- 1 Tbsp salt
- 1 Tbsp cooking wine (like Mirin or Cheongju)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 6 Tbsp vinegar
- 2.5 Tbsp sugar
- 1.5 Tbsp salt
- 1 Tbsp sesame seeds
For Blanching Squid
- 500ml water
- 1 Tbsp salt
- 1 Tbsp cooking wine (like Mirin or Cheongju)
Cooking Instructions
Step 1
First, thoroughly wash the squids. To make them appear plump and appealing after cooking, score the inside of the squid bodies diagonally in both directions with a knife. Slice the cucumber in half and then thinly slice it diagonally about 2mm thick. Slice the onion into thin strips about 3mm thick.
Step 2
Fill a pot with plenty of water and bring it to a boil over medium-high heat. Once the water starts boiling, add 1 tablespoon of salt to help with blanching.
Step 3
Carefully add the prepared squids to the boiling salted water.
Step 4
Immediately after adding the squid, pour in 1 tablespoon of cooking wine to eliminate any fishy odor. Cook the squid for a very short time, between 1 to 1 minute 30 seconds, depending on your desired texture. Overcooking will make it tough.
Step 5
Once cooked, immediately remove the squid from the pot and place it in a colander to drain. Let it cool slightly. While still warm, cut the squid in half lengthwise, and then into bite-sized pieces, approximately 1cm by 5cm.
Step 6
In a large mixing bowl, combine the cooled, sliced squid with the prepared cucumber and onion. Gently toss them together to mix well.
Step 7
Add all the seasoning ingredients (gochujang, gochugaru, minced garlic, vinegar, sugar, salt) to the bowl with the squid, cucumber, and onion. Gently mix and ‘massage’ the ingredients with your hands to ensure the seasoning coats everything evenly.
Step 8
Taste the salad and adjust the seasoning if needed, adding a little more salt if necessary. For an extra nutty flavor, lightly crush the sesame seeds between your palms before adding them. Mix once more to combine, and your delicious Spicy Squid and Cucumber Salad is ready to enjoy!
