Photograph of the finished Ojingeo muchim

Korea · Mực tươi trộn cay Ojingeo muchim

Ojingeo muchim

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Squid tubes Squid tubes 3.1 lb
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 5.6 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 2.1 oz
  • Photograph of Rice vinegar Rice vinegar ½ cup
  • Photograph of Sugar Sugar 2.5 oz
  • Photograph of Onion Onion 1.6
  • Photograph of Cucumber Cucumber 1.1 lb
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Sesame oil Sesame oil ¼ cup
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 2.1 oz

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.
Start cooking