Ojingeo muchim

Method

1. 1 Score the inside of the squid with dragon scale-like cuts, then cut into bite-sized pieces.
2. 2 Blanch the squid in boiling water for exactly 60 seconds, then soak it in ice water for 2 minutes.
3. 3 Use fresh squid instead of shredded dried squid; the squid meat will be juicy and crispy.
4. 4 Mix gochujang with gochugaru, vinegar, sugar, and minced garlic to make a sauce.
5. 5 Slice the onions and cucumbers into pieces and refrigerate them to make them crisp.
6. 6 Mix the squid with the vegetables and sauce just before serving, then drizzle with sesame oil and sprinkle with sesame seeds.