Spicy & Tangy Stir-fried Squid with Vegetables (Ojing-eo Cho Muchim)
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Enjoy a delicious Ojing-eo Cho Muchim using affordable frozen squid! This recipe features a special sauce, pre-made and chilled for optimal flavor, combined with aromatic water parsley and crisp salad vegetables. It’s perfect as a side dish for rice on days when your appetite is low, or as a delightful accompaniment to makgeolli (Korean rice wine). Sliced frozen squid is versatile for stir-fries and salads, and its affordability makes it a great value. Incorporating salad mixes with bell peppers and red cabbage adds vibrant color and texture. If you don’t have a mix, thinly sliced bell peppers work wonderfully too. Try this easy and flavorful Ojing-eo Cho Muchim recipe today!
Main Ingredients- 500g frozen sliced squid
- 2 Tbsp soju (for blanching squid)
- 200g fresh water parsley (minari)
- 50g mixed salad greens (lettuce, red cabbage, bell peppers, etc.)
- 2 Tbsp chopped scallions
- 1 Tbsp sesame oil
- 1 tsp sesame seeds
Spicy & Tangy Sauce Ingredients- 4 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 2 Tbsp minced garlic
- 5 Tbsp vinegar
- 2 Tbsp plum extract (maesilcheong)
- 1 Tbsp sugar
- 1 Tbsp cooking wine (mirin)
- 4 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 2 Tbsp minced garlic
- 5 Tbsp vinegar
- 2 Tbsp plum extract (maesilcheong)
- 1 Tbsp sugar
- 1 Tbsp cooking wine (mirin)
Cooking Instructions
Step 1
Bring a pot of water to a rolling boil. Add the frozen sliced squid and 2 tablespoons of soju to the boiling water. The soju helps to remove any fishy odor from the squid, ensuring a cleaner taste. (Using Korean rice wine, cheongju, is also a great option.) Once the squid floats and the water re-boils, cook for about 4-5 minutes. Immediately drain the squid and rinse it under cold running water. Be careful not to overcook, as it can become tough.
Step 2
Let’s make the special sauce that defines the flavor of Ojing-eo Cho Muchim! In a bowl, combine 4 tablespoons of gochujang, 2 tablespoons of gochugaru, 2 tablespoons of soy sauce, 2 tablespoons of minced garlic, 5 tablespoons of vinegar, 2 tablespoons of plum extract, 1 tablespoon of sugar, and 1 tablespoon of cooking wine. Mix well until there are no lumps. For the best flavor, cover the sauce and let it chill in the refrigerator for at least half a day, or preferably overnight. This allows the ingredients to meld together, creating a richer and deeper taste.
Step 3
Prepare the fresh water parsley by trimming any wilted outer leaves and washing it thoroughly. Cut the parsley into manageable pieces, about 4cm (1.5 inches) in length. Water parsley adds a wonderfully aromatic freshness that significantly enhances the overall flavor of the squid salad.
Step 4
Now, let’s add some crispness with mixed salad greens. Using a pre-packaged salad mix is convenient as it often includes lettuce, red cabbage, and bell peppers already prepared. The variety of vegetables not only looks appealing but also contributes to a harmonious taste. If you don’t have a salad mix, thinly slicing a bell pepper will work perfectly.
Step 5
Place the blanched squid, after rinsing and draining well, onto the prepared vegetables. Ensuring the squid is well-drained is important to prevent the sauce from becoming diluted and to allow the flavors to penetrate the squid effectively.
Step 6
Generously add the chilled, matured sauce to the bowl. Since we’re adding a good amount of squid and vegetables, it’s best to make the sauce slightly saltier than you think you need initially. This way, once the flavors meld with the other ingredients, the seasoning will be just right. If you plan to serve this with noodles (somyeon), making the sauce a bit stronger is even more important for a well-balanced dish. If you’re eating it on its own, you can adjust the amount of sauce to your preference. A sauce that might seem slightly too spicy or salty at first will likely become perfectly delicious once everything is mixed!
Step 7
Finally, add 1 tablespoon of sesame oil for a nutty aroma and 1 teaspoon of sesame seeds. Gently toss and mix all the ingredients by hand until well combined. Avoid over-mixing; a gentle toss is sufficient to coat everything.
Step 8
Voila! Your appetizing Ojing-eo Cho Muchim is ready. It’s surprisingly chewy and delicious, you wouldn’t guess it’s made with frozen squid. The fresh aroma of water parsley and the crisp texture of the vegetables create a truly delightful dish.
Step 9
Plate the finished Ojing-eo Cho Muchim generously.
Step 10
Serve the beautifully arranged Ojing-eo Cho Muchim alongside freshly boiled somyeon (thin wheat noodles), rolled up neatly. Sprinkle with a final touch of sesame seeds. This completes your chewy, sweet, tangy, and spicy Ojing-eo Cho Muchim with noodles – a perfect dish for special occasions or simply to brighten up any meal!
