Yoon Yi-ryeon's Ojingeo Chomuchim

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.