Chewy Squid and Crisp Cucumber Salad (Ojingeo Oi Muchim)
Easy Squid Side Dish: Appetizing Squid and Cucumber Salad Recipe
Introducing ‘Ojingeo Oi Muchim,’ a delightful salad featuring fresh squid, crisp cucumbers, and fragrant perilla leaves that will awaken your appetite. This dish is incredibly simple to make, yet presents a sophisticated side dish or a perfect accompaniment to drinks. The spicy, sour, and sweet dressing makes it a crowd-pleaser for the whole family.
Main Ingredients
- 1 Squid (body approximately 150-200g)
- 1 Cucumber (medium size)
- About 10 Perilla Leaves
Spicy & Sour Seasoning
- 1.5 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 0.5 Tbsp Soy Sauce
- 0.5 Tbsp Fish Sauce (for umami)
- 2 Tbsp Apple Vinegar (for freshness)
- 0.5 Tbsp Brown Sugar (adjust sweetness)
- 1 Tbsp Corn Syrup (for shine and sweetness)
- 0.5 Tbsp Minced Garlic
- 1 tsp Ginger Juice (to eliminate squid odor)
- 1 Tbsp Plum Extract (for deep sweetness)
- 1 pinch Black Pepper
- A little toasted or crushed sesame seeds (for nuttiness)
- 1.5 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 0.5 Tbsp Soy Sauce
- 0.5 Tbsp Fish Sauce (for umami)
- 2 Tbsp Apple Vinegar (for freshness)
- 0.5 Tbsp Brown Sugar (adjust sweetness)
- 1 Tbsp Corn Syrup (for shine and sweetness)
- 0.5 Tbsp Minced Garlic
- 1 tsp Ginger Juice (to eliminate squid odor)
- 1 Tbsp Plum Extract (for deep sweetness)
- 1 pinch Black Pepper
- A little toasted or crushed sesame seeds (for nuttiness)
Cooking Instructions
Step 1
First, prepare all your ingredients: the squid, cucumber, perilla leaves, and everything needed for the dressing. Fresh ingredients are key to a delicious dish!
Step 2
Wash the cucumber thoroughly. Trim off the ends and gently scrape off any prickly bits on the skin with the back of a knife to remove bitterness and improve texture. Rub the cucumber with salt, then rinse under running water. Slice it thinly on an angle (about 0.5cm thick). Slicing too thin might reduce the satisfying chewiness.
Step 3
For the squid, keep the skin on and carefully place it into boiling water. As the squid plumps up and starts to cook, blanch it for just about 30 seconds. Be careful not to overcook, as it can become tough! Immediately remove it and rinse under cold water to stop the cooking and cool it down.
Step 4
Once the blanched squid has cooled slightly, cut it into bite-sized pieces, about 1.5cm. Separate the body and tentacles for neat pieces.
Step 5
Wash the perilla leaves and pat them dry. Roughly chop them into larger pieces. The fragrant aroma of the perilla leaves will complement the squid beautifully, adding depth of flavor.
Step 6
Now, let’s make the delicious dressing! In a bowl, combine 1.5 Tbsp gochujang, 2 Tbsp gochugaru, 0.5 Tbsp soy sauce, 0.5 Tbsp fish sauce, 2 Tbsp apple vinegar, 0.5 Tbsp brown sugar, 1 Tbsp corn syrup, 0.5 Tbsp minced garlic, 1 tsp ginger juice, 1 Tbsp plum extract, 1 pinch of black pepper, and sesame seeds. Stir well with a spoon until the sugar is completely dissolved. Taste and adjust the sweetness, sourness, or saltiness to your preference.
Step 7
In a large bowl, combine the blanched squid, sliced cucumber, and chopped perilla leaves. Add all of the prepared spicy, sour, and sweet dressing to the bowl.
Step 8
Gently toss everything together with your hands until the ingredients are well coated with the dressing. Be careful not to mix too vigorously, as this can make the cucumber mushy. Once everything is evenly coated, your delicious Ojingeo Oi Muchim is ready! It’s great to eat immediately, or you can chill it in the refrigerator for a while for an even more refreshing taste.
