AI-generated imageOjingeo Cho-muchim: Spicy Chilled Squid and Cucumber Salad (3)
Fully cooked and chilled squid is tossed with crisp cucumber and a tangy gochujang-vinegar dressing. Unlike stir-fried squid, this Korean muchim is served cold.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Ensure squid is cleaned of entrails and beak, rinse briefly and drain. Use separate cutting boards for raw squid and ready-to-eat vegetables.
- 02
Place squid in vigorously boiling water and cook until opaque throughout and fully done; use a thermometer to check about 63°C in the thickest part when possible. Cool promptly.
- 03
Slice cooked squid into bite-size strips about 1 cm wide and keep chilled.
- 04
Thinly slice cucumber and red onion; wash minari and cut into 5 cm lengths. Finely slice scallion and optional chili.
- 05
Combine gochugaru, gochujang, soy sauce, sesame oil, sugar, optional syrup, vinegar, garlic, salt and pepper for the dressing.
- 06
Toss cooled squid with the dressing first, then add vegetables and mix lightly.
- 07
Serve chilled immediately. Refrigerate any remainder promptly in a sealed container at 4°C or below and consume soon.
Before you cook
Cook squid fully until opaque throughout, aiming for 63°C in the thickest part when possible. Prevent raw-seafood cross-contamination, chill promptly and check squid, soy, wheat and sesame allergens.
Allergens: squid (mollusk), soy, wheat may be present in gochujang or soy sauce; check labels, sesame
Image & source credits
AI-generated image.
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