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    Home » Seafood

    Ojingeo Muchim (Spicy Squid Salad)

    Published 09/23/2014. Updated 04/24/2021

    Jump to Recipe

    Ojingeo muchim is a spicy, sweet and tangy dish that’s made with boiled squid and fresh vegetables. Once the squid is cleaned, the dish is pretty easy to put together.

    Ojingeo muchim 3 - Ojingeo Muchim (Spicy Squid Salad)

    Ojingeo muchim (오징어 무침) is a spicy, sweet and tangy dish that’s made with boiled squid and fresh vegetables. Ojingeo is squid, and muchim refers to the dishes that are made by mixing the prepared ingredients with seasonings. It’s also called ojingeo cho (vinegar) muchim.

    Along with ojingeo bokkeum, stir-fried squid and vegetables, ojingeo muchimis one of the most popular ways to prepare squid in Korea. On a personal note, it’s a dish my mother almost always included in her spread of dishes for special occasions.

    Cucumber and Korean radish (mu) are common vegetables for this dish. I used a cucumber along with some aromatic vegetables in this recipe to make it simple. I like to use minari, if in season, it adds unique fresh herb taste to the dish. Garlic chives or perilla leaves (kkaennip) are great options as well.

    I know if my mother saw this, she would ask “where is the radish?” She would cut some radish into thick match sticks, salt them for 20 minutes or so, and squeeze out the water before tossing with the squid. This avoids the dish from becoming watery. Radish season is coming up, so try it in this dish for an extra crunch factor.

    Cleaning the squid can be a chore, but the dish is pretty easy to put together after that. The perfect blend of spicy, sweet, and sour tastes in this dish will surely increase your appetite.

    Ojingeo muchim 2 - Ojingeo Muchim (Spicy Squid Salad)

    How to clean squid

    Grab the body in one hand and the head in the other. Firmly pull apart with a slight twisting motion. The head and innards should easily slip out of the body. Cut the tentacles from the head just below the eyes. Remove the beak from the tentacles and the skin from the flesh.

    DSC 0208 e1411442997915 - Ojingeo Muchim (Spicy Squid Salad)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    Ojingeo muchim 2 300x300 - Ojingeo Muchim (Spicy Squid Salad)

    Ojingeo Muchim (Spicy Squid Salad)

    5 from 6 votes
    Prep Time: 15 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 20 minutes minutes
    Print Recipe

    Ingredients

    • 1 medium squid about 14 ounces
    • 1 kirby cucumber or 1/2 Korean cucumber thinly sliced
    • 1/4 medium red onion thinly sliced
    • a few stalks minari water dropwort, cut into 2-inch pieces
    • 1 green or red chili pepper thinly sliced
    • 1 scallion finely chopped

    Sauce

    • 2 teaspoons gochugaru Korean red chili pepper flakes
    • 1 tablespoon gochujang Korean red chili pepper paste
    • 2 teaspoons soy sauce
    • 1 teaspoon sesame oil
    • 1 tablespoon sugar
    • 1 teaspoon corn syrup
    • 2 tablespoons vinegar
    • 1 teaspoon minced garlic
    • pinch salt and pepper

    Instructions

    • Clean the squid (see note).
    • Bring a medium pot of water to a rapid boil. Drop the squid in, and cook briefly, about a minute. Quickly remove, and plunge into ice water to stop the cooking and cool.
      DSC 0144 e1411443940401 - Ojingeo Muchim (Spicy Squid Salad)
    • Cut the squid into thin bite size strips (about ⅓ - inch thick, 2-inch long). Keep it in the fridge to cool.
      DSC 0077 1024x685 - Ojingeo Muchim (Spicy Squid Salad)
    • Prepare the vegetables.
      DSC 0134 e1411444246610 - Ojingeo Muchim (Spicy Squid Salad)
    • Mix all the sauce ingredients together.
      DSC 0150 e1411444386323 - Ojingeo Muchim (Spicy Squid Salad)
    • Combine the sauce and squid and mix well. Add the vegetables and toss well. Add more sugar, salt, or and/or vinegar to taste. Serve chilled.
      DSC 0153 1024x685 - Ojingeo Muchim (Spicy Squid Salad)

    Notes

    How to clean squid: Grab the body in one hand and the head in the other. Firmly pull apart with a slight twisting motion. The head and innards should easily slip out of the body. Cut the tentacles from the head just below the eyes. Remove the beak from the tentacles and the skin from the flesh.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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