Yoon Yi-ryeon's Squid and Spinach Chomuchim
A sweet and tangy instant side dish of briefly blanched squid and spinach tossed in a gochujang vinegar sauce
Ingredients needed 3 servings
Recipe
Cooking tips
- The squid is cooked when the body curls; do not overcook.
- If using regular vinegar, use double the amount of double-strength vinegar.
- The vinegar may discolor the spinach, so only mix as much as you plan to eat.
Recommended for
- Those who want to make a seafood chomuchim with spinach instead of water parsley.
- Those who want to prepare a tangy side dish in a short time.
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