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Spicy squid salad, Ojinguh chomuchim
오징어초무침

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Spicyness: 
3
Average: 3 (1 vote)
quick n easy
salad
pescetarian
prep time: 
15 min
inactive time: 
10 min
cooking time: 
5 min
total time: 
30 min

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.

Though not a mandatory ingredient, minari (dropwort) adds a unique and refreshing flavor to this dish. Minari is a perennial herb that originated in Asia. It's also known as water dropwort, Japanese parsley and Chinese celery. The small leaves are flavorful; its taste is similar to parsley. Ojinguh chomuchim is the perfect blend of spicy, sweet, and sour that will surely satisfy your appetite. Serve as a starter course or as a light lunch.

Buy Korean ingredients online here.

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.

Though not a mandatory ingredient, minari (dropwort) adds a unique and refreshing flavor to this dish. Minari is a perennial herb that originated in Asia. It's also known as water dropwort, Japanese parsley and Chinese celery. The small leaves are flavorful; its taste is similar to parsley. Ojinguh chomuchim is the perfect blend of spicy, sweet, and sour that will surely satisfy your appetite. Serve as a starter course or as a light lunch.

Buy Korean ingredients online here.

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Change to: Metric US

Main ingredients

1 lb 1 ozSquid 오징어 (about 2 whole squids)
1 tbsCoarse Sea Salt 굵은 소금 (for cleaning)
⅓ Cucumber 오이 (optional)
2 ozCarrot (large Korean carrot) 당근
½ Onion (Medium) 양파
2 ozDropworts 미나리 (optional)

Seasoning ingredients

2 tbsGochujang (Hot Pepper Paste) 고추장
3 tbsGochugaru, Korean Hot Pepper Flakes 고추가루
3 tbsSugar 설탕
1 tbsMul Yeot / Malt (Maltose) Syrup 물엿
3 tbsVinegar 식초
2 tspGarlic (minced) 다진 마늘
1 tbsChopped Green Onion 다진파
1 tspSalt 소금
1 tbsSesame Seeds 깨
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.

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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.

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2

Remove

  • internal organ
  • bones

3. Remove eyes

Remove the eyes with scissors.

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3

Remove

  • eyes

4. Remove skin

Peel off the skin (optional).

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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.

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5

Clean with salt

6. Rinse

Rinse thoroughly under running water.

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6

Rinse

7. Boil water

Boil 3 cups of water in a pot on high heat.

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7

Boil

  • 3 cups water

High Heat image: highheat.png

8. Blanch squid

After the water starts boiling, add the squid to the pot. Cook on high heat for 1 minute.

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8

Blanch

  • squids
  • High Heat image: highheat.png image: clock.png 1 min

9. Cool

Remove from water and let it cool on the side.

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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.

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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).

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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.

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12

Marinate

  • squid
  • image: clock.png 10 min

13. Prepare vegetables

Wash, peel and julienne ⅓ cucumber, ¼ carrot and ½ onion.

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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.

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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.)

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15

Mix gently

  • vegetables
  • squid

16. Serve

Serve on a plate. Enjoy!

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16

Serve