Spicy and Tangy Seasoned Squid Salad (Ojinguh Chomuichim)
Mouth-watering Seasoned Squid Salad Recipe – Perfect for Holidays!
This seasoned squid salad is a delightful dish perfect for any occasion, from everyday meals to special celebrations. If you’re looking for a refreshing dish to cut through the richness of holiday foods, this is your answer. Enjoy a wonderfully refreshing and flavorful Korean classic!
Main Ingredients- 2 medium fresh squids
- 3 cucumbers
- 1 Tbsp coarse salt (for salting cucumbers)
- 1/2 medium onion
- 50g carrots
Spicy & Tangy Dressing- 2 Tbsp sugar
- 4 Tbsp gochugaru (Korean chili powder)
- 1.5 Tbsp minced garlic
- 2 Tbsp maesil-cheong (green plum syrup)
- 4 Tbsp gochujang (Korean chili paste)
- 2 Tbsp sesame oil
- 5 Tbsp vinegar
- 1 Tbsp toasted sesame seeds
- 2 Tbsp sugar
- 4 Tbsp gochugaru (Korean chili powder)
- 1.5 Tbsp minced garlic
- 2 Tbsp maesil-cheong (green plum syrup)
- 4 Tbsp gochujang (Korean chili paste)
- 2 Tbsp sesame oil
- 5 Tbsp vinegar
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Thoroughly wash 3 cucumbers. Cut 2 of them in half lengthwise, and use a spoon to gently scrape out and discard the seedy core. This step improves the texture.
Step 2
Slice the deseeded cucumbers diagonally. To ensure a crisp texture, avoid slicing them too thinly; aim for about 0.5 cm thickness.
Step 3
Add 1 tablespoon of coarse salt to the sliced cucumbers and gently toss to coat. Let them sit for 20 minutes to draw out moisture. Salting makes the cucumbers crunchier and better absorb flavors.
Step 4
While the cucumbers are salting, let’s prepare the squid and the dressing. Clean the squid well, then cut the body open lengthwise. To remove the squid’s beak (the hard part), press firmly with your thumb; it should pop out easily.
Step 5
Make diagonal scores on the inside of the squid body, then cut it into bite-sized pieces. Scoring the squid allows the dressing to penetrate better, resulting in a more flavorful dish. It’s a simple trick that makes a big difference!
Step 6
Now, let’s blanch the squid. Carefully add the prepared squid to a pot of rapidly boiling water and cook for just 1 minute. Be careful not to overcook, as it can become tough. The key is to remove it when it’s still tender and slightly firm.
Step 7
Immediately after blanching, rinse the squid under cold running water to stop the cooking process. Drain it thoroughly in a colander, ensuring all excess water is removed. This prevents the salad from becoming watery.
Step 8
Time to make the star of the dish: the dressing! In a large bowl, combine 2 Tbsp sugar, 4 Tbsp gochugaru, 1.5 Tbsp minced garlic, 2 Tbsp maesil-cheong, 4 Tbsp gochujang, 2 Tbsp sesame oil, 5 Tbsp vinegar, and 1 Tbsp toasted sesame seeds. Mix everything well until smooth. This blend creates that perfect sweet, sour, and spicy Korean flavor profile.
Step 9
Thinly slice half an onion. Cut 50g of carrots into similar-sized matchsticks. These will add color and a refreshing crunch to the salad.
Step 10
Rinse the salted cucumbers under cold water to remove excess salt, then squeeze them firmly with your hands to get rid of most of the water. Place the squeezed cucumbers, sliced onions, and carrots, along with the blanched and drained squid, into a large mixing bowl.
Step 11
Add about half of the prepared dressing to the bowl first. Gently mix the ingredients with the dressing. Taste and adjust seasoning by adding more dressing as needed. This method ensures the salad is perfectly seasoned.
Step 12
Finally, sprinkle 1 Tbsp of toasted sesame seeds over the top for a beautiful finish. Your delicious and vibrant seasoned squid salad is ready to be enjoyed!
