Sweet and Sour Minari Ojingeo Cho Muchim (Spicy Water Dropwort and Squid)
A special seasoned dish made by tossing blanched squid and spring water dropwort 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 dish combines fragrant in-season water dropwort and lightly blanched, chewy squid tossed in a sweet and sour sauce. It works wonderfully as a side dish or with drinks, and any leftover seasoning pairs great tossed with thin wheat noodles.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Squid1 whole (medium)
- Water dropwort (minari)100 g
- Onion1/4
- Red chili pepper1
Seasoning
- Fine gochugaru (Korean chili flakes)1 tbsp
- Gochujang (Korean red chili paste)2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Vinegar3 tbsp
- Minced garlic1 tbsp
- Sugar1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Ground black peppera little
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1 tbsp
- Besides water dropwort, cabbage, carrots, or cucumber are also great.
- If you are not going to eat it within a few days, leave out the toasted sesame oil and toasted sesame seeds, as they reduce shelf life.
Steps
Prepare the ingredients
Here is 100 g, the leftover half bunch of water dropwort. Plus 1/4 onion and a red chili pepper.
I prepared plenty of water dropwort since I didn't have other vegetables, but cabbage, carrots, or cucumber are also great.
Cut the vegetables
Cut the water dropwort into bite-sized lengths and thinly slice the onion. Slice the red chili pepper into rounds.
Clean and prep the squid
Peel the squid body, score slits on the inside, and cut it into bite-sized pieces.
Add the squid to rolling boiling water, remove it as soon as it turns white, rinse in cold water, and drain well.
Make the dressing
I made this seasoned vinegar-chili sauce ahead of time and let it age overnight.
You can use it as general cho-gochujang or make a large batch to keep on hand.
Just note that if you are not eating it within a few days, toasted sesame oil and toasted sesame seeds reduce its shelf life, so leave them out when making it.
Boil the noodles
Add noodles to rolling boiling water; boil somyeon for 3 minutes 30 seconds, rinse in cold water to remove starch, and drain.
For thicker noodles like jungmyeon or kalguksu noodles, pouring in splashes of cold water whenever the pot boils up evens out the temperature inside and out, keeping the noodles springy.
Toss together
Add all the prepared ingredients and seasoning, then toss well to coat evenly.
I added 1 tbsp more of coarse gochugaru to give it a deeper color.
Adjust the seasoning to your taste if needed.
Finish
Instead of a diamond pattern, I scored slits in just one direction, and it looks pretty too.
Plenty of tender, fragrant seasonal water dropwort paired with tender blanched squid makes the seasoning spot on and truly delicious.
Since it whets the appetite, I added boiled somyeon and tossed it up spicy.
In sweet and sour mixed noodle dishes, skip the toasted sesame oil or add only a tiny bit so just a hint of nutty aroma comes through without feeling greasy.
Ppunwife's tips
- For thicker noodles like jungmyeon or kalguksu noodles, pouring in splashes of cold water whenever the pot boils up evens out the temperature inside and out, keeping the noodles springy.
- In sweet and sour mixed noodle dishes, skip the toasted sesame oil or add only a tiny bit so just a hint of nutty aroma comes through without feeling greasy.
FAQ
Is there anything to keep in mind when making the vinegar-chili sauce ahead of time?
When making a large batch to keep for a long time, it is best to leave out the toasted sesame oil and toasted sesame seeds, as they reduce shelf life.
What vegetables go well in this besides water dropwort?
Besides water dropwort, you can add cabbage, carrots, or cucumber to your taste for extra crispness and freshness.
How long should I blanch the squid so it doesn't get tough?
Add the prepped squid to rolling boiling water, remove it as soon as the surface turns white, and rinse immediately in cold water to keep it tender and chewy.
Why shouldn't you add much toasted sesame oil to sweet and sour tossed dishes?
Adding too much toasted sesame oil to a sweet and sour sauce can make it greasy, so it is best to omit it or add just a tiny splash to lend a delicate nutty aroma.
