Amazing Seasoning Blend: Spicy Squid Salad (Ojingeocho Muchim)!

Ingredients−2servings+

• Squid2 squid (620g)
• Sojua splash
• Korean radish1/4 piece
• Cucumber1
• Salt1 tablespoon
• Corn syrup2 tablespoons
• Water dropwort70g
• Cheongyang chili peppers2
• Red chili peppers2
• Green onionsome
• Gochujang1 generous tablespoon
• Gochugaru (Korean chili flakes)5 tablespoons
• Kkanari fish sauce3 tablespoons
• Vinegar6 tablespoons
• Sugar2 tablespoons
• Minced garlic1.5 tablespoons
• Plum extract2 tablespoons
• Sesame seeds2 tablespoons

Directions▶ Start cooking

1. Press firmly to remove the mouth from between the squid's tentacles.
2. Thoroughly rub the suckers on the squid tentacles with salt to remove any debris or impurities, then rinse cleanly 3 times.
3. Pour water into a steamer and add a splash of soju.
4. Place the cleaned squid whole, without cutting, into the steamer and steam for 3 minutes.⏱ 3m
5. Cut the steamed squid into bite-sized pieces.
6. Slice 1/4 piece of Korean radish into long, thin strips.
7. Remove the seeds from 1 cucumber and slice it diagonally.
8. Add 1 tablespoon of salt and 2 tablespoons of corn syrup to the sliced radish and cucumber, then marinate for 30 minutes.⏱ 30m
9. Squeeze out the water from the marinated radish and cucumber using a cotton cloth, then place them in a bowl.
10. Add the sliced squid to the bowl as well.
11. Wash 70g of water dropwort thoroughly 2 times.
12. Cut the washed water dropwort into bite-sized pieces and add to the bowl.
13. Slice 2 Cheongyang chili peppers, 2 red chili peppers, and some green onion, then add them to the bowl.
14. Add 1 generous tablespoon of gochujang, 5 tablespoons of gochugaru, 3 tablespoons of kkanari fish sauce, 6 tablespoons of vinegar, 2 tablespoons of sugar, 1.5 tablespoons of minced garlic, 2 tablespoons of plum extract, and 2 tablespoons of sesame seeds to the bowl.
15. Add all ingredients and mix well.

Tips

• Rub the squid tentacles' suckers with salt to remove impurities.
• Steaming squid is much more delicious than boiling it.
• Seasoning Ojingeocho Muchim with fish sauce enhances its umami flavor.

You might also like

Chef Kim Sun-young's Hanjeongsik Cucumber SaladThank you, Chef Jung Ho-young...The 'Baechu Geotjeori' Recipe That Even My Mom Raved About!How to Make Easy and Delicious Braised Pork Ribs Without Complicated Ingredients | Fall-Off-The-Bone Braised Pork RibsI Don't Need to Buy Banchan Anymore Thanks to This!The Only Way to Boil Pork Belly!