Spicy squid salad, Ojinguh chomuchim

오징어초무침

You love squid but want something different than fried calamari? Try this invigorating and nutritious dish!
Ojinguh chomuchim is a sweet and spicy side dish made with fresh vegetables and blanched squid. Muchim refers to dishes that are made by mixing the prepared ingredients with seasonings. Chomuchim is a mixed vegetable dish seasoned with vinegar.

prep time:

15 min

inactive time:

10 min

cooking time:

5 min

total time:

30 min

Spicyness:

Spiciness:

hot

Flag meal as:

quick n easy

salad

pescetarian

Serve as:

main dish/entrée

side dish (ban-chan)

salad

snack

Cooking Method:

boil

Main Ingredient:

seafood

vegetables

Serves:

480oz

Ingredients:

Squid 오징어

Ingredients:

Coarse Sea Salt 굵은 소금

Ingredients:

Cucumber 오이

Ingredients:

Carrot (large Korean carrot) 당근

Ingredients:

Onion (Medium) 양파

Ingredients:

Dropworts 미나리

Ingredients:

Hot Pepper Paste (Gochujang) 고추장

Ingredients:

Gochugaru, Korean Hot Pepper Flakes 고추가루

Ingredients:

Sugar 설탕

Ingredients:

Mul Yeot / Malt (Maltose) Syrup 물엿

Ingredients:

Vinegar 식초

Ingredients:

Garlic (minced) 다진 마늘

Ingredients:

Chopped Green Onion 다진파

Ingredients:

Salt 소금

Ingredients:

Sesame Seeds 깨

Ingredients Heading:

Main ingredients

text

Seasoning ingredients

Ingredients Optional:

(about 2 whole squids)

(for cleaning)

(optional)

text

(optional)

instructions	photos	summary
Ingredient amounts in the recipe instructions are for the default serving size.	Click to enlarge photos.	Ingredient amounts in the recipe summary are for the default serving size.
1. Thaw squid If you only have frozen squid, thaw the squid in cold water. You can also do this the night before but be sure to leave it in the fridge.		1 Thaw squid in cold water
2. Remove organs Insert your finger into the body as much as possible and remove all internal organs. Watch the black ink inside. Make sure to remove the bone as well.		2 Remove internal organ bones
3. Remove eyes Remove the eyes with scissors.		3 Remove eyes
4. Remove skin Peel off the skin (optional).		4 Peel off skin (optional)
5. Clean squid Place the squids in a bowl. Add 1 tablespoon of coarse sea salt and rub the squid to clean throughly.		5 Clean with salt
6. Rinse Rinse thoroughly under running water.		6 Rinse
7. Boil water Boil 3 cups of water in a pot on high heat.		7 Boil 3 cups water High Heat
8. Blanch squid After the water starts boiling, add the squid to the pot. Cook on high heat for 1 minute.		8 Blanch squids High Heat 1 min
9. Cool Remove from water and let it cool on the side.		9 Let it cool
10. Cut Squid Cut the legs into 2 inch long strips. Cut the body to ⅜ inch thickness to form rings. (If you don’t want to make rings you can cut the body in half vertically and cut each piece into ⅜ inch wide and 2 inch long strips.		10 Cut legs into 2 inch long body ⅜ inch rings
11. Make seasoning Combine 2 tablespoons of hot pepper paste, 3 tablespoons of red chili flakes, 3 tablespoon of sugar, 1 tablespoon of malt syrup, 3 tablespoons of vinegar, 2 teaspoon of minced garlic, 1 tablespoon of chopped green onion, 1 teaspoon of salt and 1 tablespoon of sesame seeds).		11 Mix 2 tbs hot pepper paste 3 tbs red chili flakes 3 tbs sugar 1 tbs malt syrup 3 tbs vinegar 2 tsp minced garlic 1 tbs chopped green onion 1 tsp salt 1 tbs sesame seeds
12. Marinate Marinate the squid with the seasoning for 10 min.		12 Marinate squid 10 min
13. Prepare vegetables Wash, peel and julienne ⅓ cucumber, ¼ carrot and ½ onion.		13 Wash, peel & julienne ½ cucumber ¼ carrot ½ onion
14. Prepare dropworts Wash dropworts (optional) in cold water and drain. Then cut into 2 inch lengths.		14 Dropworts wash drain 2 inch lengths
15. Mix Add the vegetables to the marinated squid and mix gently. (IMPORTANT: Mix right before serving since the seasoning will draw out water from vegetables making the dish too watery.)		15 Mix gently vegetables squid
16. Serve Serve on a plate. Enjoy!		16 Serve