Main ingredients 🥩
spinachsquidchogochujangsesame oil
Okjubu's Squid and Spinach Chogochujang Salad
A delightful side dish featuring crisp blanched spinach and chewy squid tossed in a sweet and sour chogochujang sauce
🙋 Recommended for
- ⭐ Those looking to add a vibrant touch to their table with a side dish that offers a satisfying chewy texture and bold sweet-sour flavor
- ⭐ Anyone seeking a quick and easy homemade snack or drink companion that can be made in just 15 minutes at home
Ingredients needed 🛒2 servings
- spinach 1/2 bunch
- squid 1 whole
- chogochujang generously (about 3 tablespoons)
- sesame oil 1 tablespoon
Recipe 🍳
- Blanch the spinach briefly in boiling water, then rinse under cold water and squeeze out all excess moisture.
- Boil the squid until it becomes firm and chewy, then cool it in cold water and cut into bite-sized pieces.
- Place the prepared spinach and squid into a large bowl.
- Add chogochujang to taste and sesame oil, then gently toss to evenly coat the ingredients.
- Briefly blanch spinach and squid in boiling water.
- Cool the cooked ingredients and cut them into convenient eating sizes.
- Mix in chogochujang and sesame oil, tossing until well combined.
Cooking tips 💡
- Do not overcook the squid; remove it from the pot as soon as its surface turns white and it feels firm and chewy.
- Adding a generous amount of sesame oil to the spicy-sweet chogochujang base softens the acidity and deepens the savory flavor.
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