Crunchy Ojingeojeot Muchim (Seasoned Salted Squid)
A seasoned salted squid dish with soaked dried radish strips, lightly pre-seasoned to reduce saltiness and add a crunchy texture.
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 side dish adds soaked dried radish strips to salted fermented squid for a dry, crunchy texture. Mixing soju into the dried radish strips removes any unpleasant smell, and pre-seasoning them balances the saltiness of the squid. Sliced Cheongyang chili pepper adds a pleasant spicy kick.
- Servings
- about 4–5 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Salted fermented squid (ojingeo-jeot)200 g
- Dried radish strips (mumallaengi)30 g
- Cheongyang chili pepper (hot green chili)1
- Soju2 tbsp
Dried Radish Strip Pre-seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Fish sauce (or dried anchovies)1 tbsp (sand lance)
- Corn syrup (mulyeot)1 tbsp
- 200g of salted fermented squid is about 1 cup.
- Pour plenty of boiling water over the dried radish strips and soak for about 2 minutes.
- Toss the soaked dried radish strips with 2 tbsp soju and let sit for 20 minutes to remove unpleasant odors while plumping them to an enjoyable texture.
Steps
Prepare the ingredients
Prepare 200g salted fermented squid (ojingeo-jeot) (about 1 cup), 30g dried radish strips (mumallaengi), and 1 Cheongyang chili pepper (hot green chili).
Prepare the dried radish strips
Pour plenty of boiling water over the dried radish strips and soak briefly for about 2 minutes.
Add 2 tbsp soju to the soaked dried radish strips, toss, and let sit for 20 minutes.
This removes any unpleasant smell while plumping them up nicely.
Chop the ingredients
Finely chop the dried radish strips, salted fermented squid, and Cheongyang chili pepper.
Pre-season the dried radish strips
First, add 1 tbsp gochugaru to the dried radish strips and mix to coat them with red chili color, then add 1 tbsp corn syrup and 1 tbsp fish sauce to pre-season.
If the seasoning on the salted fermented squid is salty, season the dried radish strips on the milder side to balance it out.
Toss together
Add the salted fermented squid, Cheongyang chili pepper, and toasted sesame seeds, then toss together.
Taste and adjust the saltiness with salt if needed, and add sugar or corn syrup to boost sweetness.
Complete
The chewy seasoned salted squid combined with the crunchy texture makes it fun to eat.
Salted fermented squid on its own can feel a bit heavy, but with dried radish strips added, you can enjoy it as a side dish that is not too salty.
Ppunwife's tips
- If the seasoning on the salted fermented squid is salty, season the dried radish strips on the milder side to balance it out.
- Taste and adjust the saltiness with salt if needed, and add sugar or corn syrup to boost sweetness.
FAQ
Why do you add soju when soaking the dried radish strips?
Tossing the briefly hot-water-soaked dried radish strips with 2 tbsp soju removes any unpleasant smell while plumping them up to a soft, enjoyable texture.
Can I use anchovy fish sauce instead of sand lance fish sauce?
You can use anchovy fish sauce instead of sand lance fish sauce.
How do I adjust the seasoning if the salted squid is too salty?
If the salted fermented squid itself is strongly salted, keep the dried radish strip pre-seasoning mild to balance the overall dish.
What dishes can I make using the finished seasoned squid?
You can top rice generously with the seasoned squid alongside lettuce, a fried egg, and toasted sesame oil to mix and enjoy as bibimbap.
