Ojingeo Dallae Muchim (Spicy Squid and Wild Chive Salad)
A special springtime side dish of blanched squid and pungent dallae tossed in a sweet and sour cho-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 →
This appetizing spring side dish brings together fragrant in-season dallae and chewy squid, tossed in a sweet and sour seasoning. Mixing the sauce ahead of time allows the gochugaru to hydrate properly for a lovely red color, and using just a touch of toasted sesame oil keeps the flavor bright and refreshing. Spicy and tangy, it is wonderful as a side dish for rice, as a drink snack, or even as a topping for spicy bibim noodles.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Dallae (wild garlic)1 handful, 50 g
- Squid1/2, 150 g
- Cucumber1/3
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Vinegar2 tbsp
- Regular soy sauce (jin-ganjang)1/2 tbsp
- Minced garlic1/2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1 tsp
- Ground black pepper
- Toasted sesame oila little
- Toasted sesame seeds
- Peel off the dirty outer layer around the bulb. Tender root hairs are fine, but trim them off if they are thick and tough. Soak in water to let any dirt settle to the bottom, then rinse several times in clean water. For large bulbs, crush them with the flat side of a knife and cut into bite-sized lengths.
- Peel the skin, cut into thin strips, blanch briefly in boiling water, rinse in cold water, and drain well.
Steps
1. Dallae requires meticulous cleaning, which is often why people hesitate to pick it up even when they crave it.
2. Peel off the dirty outer layer around the bulb. Tender root hairs are fine, but trim them off if they are thick and tough.
3. Soak in water to let any dirt settle to the bottom, then rinse several times in clean water.
For large bulbs, crush them with the flat side of a knife and cut into bite-sized lengths.
4. I used half of a medium-sized squid.
Peel the skin, cut into thin strips, blanch briefly in boiling water, rinse in cold water, and drain well.
5. Cut the cleaned dallae into lengths of about 4 cm. Prepare the drained squid and
a little cucumber, cutting the cucumber into half-moons or wide matchsticks of similar length to the dallae.
6. Add all the seasoning ingredients and mix together.
When making dressed salads, preparing the seasoning ahead of time helps the flavors meld together well,
and the gochugaru hydrates nicely so you get a vibrant color without needing to use too much.
In tangy seasoned dressings, it is important not to add too much toasted sesame oil.
If you add too much, the greasy feel of the sesame oil overpowers the crisp, refreshing flavor.
7. Combine the ingredients and seasoning...
8. Toss gently and evenly, and it is ready.
Ppunwife's tips
- When making dressed salads, preparing the seasoning ahead of time helps the flavors meld together well, and the gochugaru hydrates nicely so you get a vibrant color without needing to use too much.
- In tangy seasoned dressings, it is important not to add too much toasted sesame oil. If you add too much, the greasy feel of the sesame oil overpowers the crisp, refreshing flavor.
- If you make a generous batch, it is also delicious mixed into cold bibim noodles once the vegetables have wilted slightly.
FAQ
Why should you use only a little toasted sesame oil in a tangy dressing?
If you add too much toasted sesame oil, its distinctive richness can overpower the crisp, refreshing charm of the dressing, so it is best to add just a tiny bit.
What are the benefits of mixing the seasoning sauce in advance before tossing?
The sauce ingredients blend seamlessly together, and the gochugaru hydrates properly, allowing you to achieve an appetizing, vibrant red color without needing to add too much.
How do you prepare dallae bulbs when they are large?
Peel away the dirty outer layer, gently crush the bulb with the flat side of a knife, and cut it into convenient lengths so the seasoning absorbs evenly.
Is there a different way to enjoy leftover spicy squid and wild chive salad?
If you make a generous portion, once the greens have softened slightly, boil some thin wheat noodles (somyeon) and toss it together as a topping for cold bibim noodles.
