Cooked - Ojingeo Muchim (spicy Squid Salad)

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Home Pricing Community My Recipes

Ojingeo Muchim (spicy Squid Salad)

1.0

1 medium squid (about 14 ounces)

1 kirby cucumber or ½ Korean cucumber (thinly sliced)

¼ medium red onion (thinly sliced)

A few stalks minari (water dropwort, cut into 2-inch pieces)

1 green or red chili pepper (thinly sliced)

1 scallion (finely chopped)

2 teaspoons gochugaru (Korean red chili pepper flakes)

1 tablespoon gochujang (Korean red chili pepper paste)

2 teaspoons soy sauce

1 teaspoon sesame oil

1 tablespoon sugar

1 teaspoon corn syrup

2 tablespoons vinegar

1 teaspoon minced garlic

Pinch salt and pepper

Clean the squid (see note).
Bring a medium pot of water to a rapid boil. Drop the squid in, and cook briefly, about a minute. Quickly remove, and plunge into ice water to stop the cooking and cool.
Cut the squid into thin bite size strips (about ⅓ - inch thick, 2-inch long). Keep it in the fridge to cool.
Prepare the vegetables.
Mix all the sauce ingredients together.
Combine the sauce and squid and mix well. Add the vegetables and toss well. Add more sugar, salt, or and/or vinegar to taste. Serve chilled.

Course🍤Appetizer

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇰🇷Korean

Occasions📆Everyday🎊Party

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 115 weeks ago

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