Ojingeo muchim is a spicy, sweet and tangy dish that’s made with boiled squid and fresh vegetables. The perfect blend of spicy, sweet, and sour tastes in this dish will surely increase your appetite.
1kirby cucumber or 1/2 Korean cucumberthinly sliced
1/4medium red onionthinly sliced
a few stalks minariwater dropwort, cut into 2-inch pieces
1green or red chili pepperthinly sliced
1scallionfinely chopped
Sauce
2teaspoonsgochugaruKorean red chili pepper flakes
1tablespoongochujangKorean red chili pepper paste
2teaspoonssoy sauce
1teaspoonsesame oil
1tablespoonsugar
1teaspooncorn syrup
2tablespoonsvinegar
1teaspoonminced garlic
pinchsalt 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.
Cut the squid into thin bite size strips (about ⅓- inch thick, 2-inch long). Keep it in the fridge to cool.
Prepare the vegetables.
Mix all the sauce ingredients together.
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.
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.