Chewy and Refreshing Squid Muchim (Spicy Seasoned Squid Salad)
How to Make Spicy Seasoned Squid Salad, Lettuce and Squid Salad, and How to Blanch Squid
Love squid in any form? Whether it’s dried, semi-dried, fresh, or frozen, squid is always a winner! Today, we’re making a delightful squid muchim using lightly blanched fresh squid, tossed with crisp lettuce and chicory. This dish is a perfect side for rice, an amazing pairing with soju, and even a great companion to makgeolli! Let’s dive into this flavorful and texturally satisfying salad.
Main Ingredients- 5 squid (freshly caught ‘seon-dong’ squid recommended)
- 5 lettuce leaves (fresh and crisp)
- A small bunch of chicory (for a hint of bitterness and aroma)
- A small amount of carrot (for color and crunch)
Seasoning Sauce- 100ml soju (for removing fishy smell)
- 1.5 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp vinegar
- 1/2 Tbsp honey (as a natural sweetener)
- 1/2 Tbsp maesilcheong (green plum syrup)
- 1/3 Tbsp ginger syrup (optional, but adds great flavor)
- 1/2 Tbsp hwabun (optional, for aromatic notes)
- 100ml soju (for removing fishy smell)
- 1.5 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp vinegar
- 1/2 Tbsp honey (as a natural sweetener)
- 1/2 Tbsp maesilcheong (green plum syrup)
- 1/3 Tbsp ginger syrup (optional, but adds great flavor)
- 1/2 Tbsp hwabun (optional, for aromatic notes)
Cooking Instructions
Step 1
Start by thoroughly cleaning the fresh squid. Remove the innards and rinse them under cold running water. In a pot, bring enough water to a boil, then add about half a cup of soju to the boiling water – this helps eliminate any fishy odors. Carefully add the prepared squid to the boiling water and blanch for just 1-2 minutes, or until the squid changes color evenly. Be careful not to overcook, as it can become tough. Immediately transfer the blanched squid to an ice bath to cool completely; this crucial step ensures a delightfully chewy and firm texture.
Step 2
Now, let’s prepare the vibrant seasoning sauce. In a mixing bowl, combine 1.5 tablespoons of gochujang, 1/2 tablespoon of gochugaru, and 3 tablespoons of vinegar. For a touch of sweetness, add 1/2 tablespoon of honey and 1/2 tablespoon of maesilcheong for added depth and flavor. If you have ginger syrup, add 1/3 tablespoon for an extra aromatic kick (it’s optional but highly recommended!). Finally, for an interesting aromatic nuance, add 1/2 tablespoon of hwabun, if using. Whisk all the ingredients together until well combined. Using honey instead of sugar provides a more natural sweetness.
Step 3
Add the julienned carrots to the seasoning sauce and gently toss them to coat. Next, add the crisp chicory and lettuce leaves that you’ve washed and prepared. Gently mix everything together, being careful not to bruise the vegetables. You want them to retain their fresh crunch.
Step 4
Slice the chilled, chewy squid into bite-sized rings. Arrange the squid rings over the dressed vegetables. Using a spoon, gently toss the ingredients together, ensuring the spicy and tangy sauce evenly coats the squid and vegetables. Your delicious Squid Muchim is now ready to be enjoyed! Its perfect balance of spicy, sour, and sweet flavors will awaken your appetite.
