Main ingredients
squidcucumbercarrotminariscallionsgreen chili pepperred chili peppercheongyang chili peppervinegargochugarugochujangsugarmaesil syrupminced garlicminced gingercrushed toasted sesame seedssesame oilsomyeon
Yoon Yi-ryeon's Ojingeo Chomuchim
A spicy and tangy squid muchim that brings out the natural flavor of squid by blanching it in its own moisture instead of boiling in lots of water.
Ingredients needed 3 servings
Recipe
Cooking tips
- The key is to steam-blanch the squid in a pan rather than boiling it in water, which would cause the flavor to leach out.
- If the sauce is too watery, the vegetables will release water and make it bland, so use sugar instead of starch syrup to keep the sauce thick.
- If you mix the vegetables vigorously with the squid from the start, they will wilt and lose their crispness, so toss them gently at the end.
Recommended for
- Those looking for a sweet, tangy, and spicy side dish to enjoy with drinks.
- Those curious about the secret to blanching squid so it stays springy, not tough.
- Those wanting a crisp, mixed dish to revive a lost appetite in the summer.
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