Ojingeo Chomuchim (Spicy Sour Squid Salad)
A special side dish of parboiled squid and crisp vegetables tossed in a sweet and sour gochujang 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 →
A spicy and sour squid dish that comes together quickly with minimal cooking time. Lightly parboiled squid and fresh vegetables are tossed in a seasoned dressing, making it great as both a side dish for rice and a snack with drinks.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Squid1 whole (small)
- Cucumber1/2
- Onion1/3
- Water dropwort (minari)1/2 handful
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Regular soy sauce (jin-ganjang)1/2 tbsp
- Vinegar1.5 tbsp
- Minced garlic1/2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1/2 tbsp
- Ground black pepper
- Toasted sesame oil
- Toasted sesame seeds
- You can also use cabbage or perilla leaves.
Steps
1. Score diamond patterns on the inner side of the squid.
2. Cut the scored squid in half lengthwise, then cut crosswise into bite-sized pieces.
3. This is how it looks cut like step 2 above.
4. Julienne the vegetables to match the length of the squid pieces.
You can also use cabbage or perilla leaves.
5. Add the squid to rolling boiling water, parboil it very briefly, then rinse in cold water and drain well.
6. Add all the dressing ingredients and mix together.
Adjust the amount of vinegar or sugar to your taste.
7. Add the squid, vegetables, and dressing all together...
8. Toss everything evenly.
If it tastes bland, add salt to taste.
Ppunwife's tips
- Adjust the amount of vinegar or sugar to your taste.
- If it tastes bland, add salt to taste.
- If you make a generous batch to eat as a side dish, you can toss the leftovers with cooked somyeon (thin wheat noodles) for another delicious meal.
FAQ
Can I add vegetables other than the basic ones?
Besides cucumber and onion, sliced cabbage or perilla leaves also go very well tossed together according to your preference.
How do I balance the sweet and sour flavors of the dressing?
After mixing the basic dressing, simply adjust the amounts of vinegar and sugar to suit your taste.
Is there a different way to enjoy leftover ojingeo chomuchim?
Boil somyeon (thin wheat noodles) and toss them thoroughly with the leftover salad for a delicious meal.
