Spicy & Tangy Seasoned Squid Salad with Kimchi Kaljebi
#SeasonedSquidSalad #KimchiRecipe #BibimKaljebi #SummerDish #EasyRecipe #NoodleDish
I made seasoned squid salad (ojingeo cho muchim) a while ago and had a little leftover. My original plan was to add noodles to it for a simple bibim guksu (spicy mixed noodles). However, seeing the small amount left, I decided to add some ‘eolgal kimchi’ (young napa cabbage kimchi) and create ‘Kimchi Bibim Kaljebi’. Kaljebi is a dish that combines both kalguksu (handmade knife-cut noodles) and sujebi (hand-pulled dough flakes). This dish is a spicy and tangy Kimchi Bibim Kaljebi made with seasoned squid salad – it truly tantalizes the taste buds! Phew, that’s a long name! Haha, but the taste is incredible!
Kimchi Bibim Kaljebi Ingredients- Leftover seasoned squid salad 60g
- Eolgal kimchi (young napa cabbage kimchi), cut into bite-sized pieces 50g
- Sugar 2 Tbsp
- Corn syrup or rice syrup 3 Tbsp
- Sesame oil 1 Tbsp
- Kalguksu noodles 350g
- Sujebi (hand-pulled dough flakes) 40g
- Toasted sesame seeds, for garnish
Basic Seasoned Squid Salad Ingredients (if making from scratch)- Radish, 4cm piece (julienned)
- Minari (Korean parsley), 100g (cut into 3-4cm lengths)
- Cucumber, 1 (sliced into half-moons)
- Squid, 2 medium (cleaned and cut into bite-sized pieces)
- Toasted sesame seeds, for garnish
- Gochujang (Korean chili paste) 4 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Fermented anchovy sauce or salted shrimp paste (or fish sauce) 3 Tbsp
- Vinegar 5 Tbsp
- Minced ginger or ginger juice 1 Tbsp
- Corn syrup or rice syrup 3 Tbsp
- Minced garlic 2 Tbsp
- Chopped green onion 3 Tbsp
- Radish, 4cm piece (julienned)
- Minari (Korean parsley), 100g (cut into 3-4cm lengths)
- Cucumber, 1 (sliced into half-moons)
- Squid, 2 medium (cleaned and cut into bite-sized pieces)
- Toasted sesame seeds, for garnish
- Gochujang (Korean chili paste) 4 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Fermented anchovy sauce or salted shrimp paste (or fish sauce) 3 Tbsp
- Vinegar 5 Tbsp
- Minced ginger or ginger juice 1 Tbsp
- Corn syrup or rice syrup 3 Tbsp
- Minced garlic 2 Tbsp
- Chopped green onion 3 Tbsp
Cooking Instructions
Step 1
First, prepare the seasoned squid salad. If you’re making it from scratch, use the ‘Basic Seasoned Squid Salad Ingredients’ listed below to create a delicious, spicy, and tangy mixture. (For a detailed recipe on making seasoned squid salad from scratch: please refer to https://blog.naver.com/koreastencil/223636497331)
Step 2
Add the bite-sized pieces of eolgal kimchi to the prepared seasoned squid salad and mix well. The tanginess of the kimchi combined with the spiciness of the squid salad will create a richer flavor profile.
Step 3
Adjust the seasoning to your preference. If the spiciness is too strong, add a little more sugar and corn syrup to balance it out and reduce the saltiness. Finally, add sesame oil for a nutty aroma and mix everything thoroughly.
Step 4
Now it’s time to cook the kalguksu noodles and sujebi. Bring a pot of water to a rolling boil. Add the kalguksu noodles and sujebi, stirring gently to prevent them from sticking together. Once cooked, quickly rinse them under cold water to remove excess starch. Drain them thoroughly in a colander.
Step 5
Transfer the well-drained kalguksu noodles and sujebi into the bowl with the ‘Seasoned Squid Salad & Eolgal Kimchi’ mixture. Gently toss everything together, ensuring the seasoning coats the noodles and dough flakes evenly.
Step 6
Serve the mixed kaljebi generously in a bowl. Make sure to scrape out all the delicious seasoning from the mixing bowl – don’t leave any behind!
Step 7
Garnish with a sprinkle of toasted sesame seeds, and your ‘Spicy & Tangy Seasoned Squid Salad with Kimchi Kaljebi’ is complete! This chilled noodle dish is exceptionally satisfying, offering a delightful combination of chewy noodles, crunchy kimchi, and a perfectly balanced spicy-tangy-sweet dressing. It’s the ultimate dish for when you need a flavor boost on a warm day!
