Sweet and Sour Doraji Ojingeo Chomuchim Salad
A special side dish of slightly bitter bellflower root and blanched squid tossed in a sweet and sour dressing.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This salad combines slightly bitter bellflower root and chewy squid in a harmoniously spicy, sweet, and sour dressing. After prepping and quickly blanching the ingredients, it comes together easily and makes a great side dish for rice or an accompaniment for drinks.
- Servings
- about 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Bellflower root (doraji)100 g
- Squidtubes only
- Carrot1/4
- Cucumber1/2
- Onion1/2
Seasoning sauce
- Gochujang (Korean red chili paste)1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Vinegar1 tbsp
- Garlic2 tsp
- Corn syrup (mulyeot)1 tsp
- Sugar1 tsp
- Ground black peppera little of each
- Toasted sesame oila little of each
- Salta little of each
- After peeling, soak in cold water to draw out the bitterness. Since it will be blanched quickly, shred it into thicker strips.
- Use only the squid tubes and score them diagonally with shallow cuts.
- If the squid is very fresh, you can season it raw without blanching.
Steps
I bought whole roots at the market. After peeling, soak them in cold water to draw out the bitterness.
When making stir-fried bellflower root, I shred them thinly and rub them with salt until foamy to make them tender.
Today, since I am going to blanch them quickly, I shredded them into thicker strips.
Shred the bellflower root into thick strips, and use only the squid tubes. Scoring diagonally makes them look pretty.
Prepare a little bit of onion, carrot, and cucumber.
Add a little coarse sea salt to boiling water, blanch the bellflower root briefly, quickly rinse it in cold water, and drain well.
Blanch the squid briefly in the water used for the bellflower root. If your squid is very fresh, you can season it raw without blanching.
Mine was frozen squid, so I blanched it before using.
Cut the vegetables and squid into bite-sized, thick strips.
Mix the sauce in advance according to the amounts listed above.
Toss with the dressing right before serving and transfer to a plate. Vinegar-dressed salads wilt and release liquid quickly, so always toss them at the very end.
Gently tossed doraji ojingeo chomuchim.
Isn't it really simple?
Ppunwife's tips
- Vinegar-dressed salads wilt and release liquid quickly, so always toss them at the very end.
FAQ
Do I have to blanch the squid?
It is best to blanch frozen squid briefly, but if you have very fresh, live squid, you can season it raw without blanching.
How do I remove the bitterness from bellflower root?
Peel and shred the bellflower root into thick strips, soak it in cold water to draw out the bitterness, then blanch it briefly in boiling water with coarse sea salt and rinse in cold water.
How can I keep the salad from getting watery?
Vinegar-dressed salads tend to wilt and release liquid over time, so it is best to mix the sauce in advance and toss everything together right before eating.
