Yoon Yi-ryeon's Squid and Spinach Chomuchim

• 1 whole squid
• 1 generous handful of blanched spinach
• 5 tbsp chogochujang
• 1 tbsp gochugaru
• 1 tbsp raw sugar
• 0.5 tbsp double-strength vinegar
• 0.5 tbsp minced garlic
• generous amount of sesame seeds
• 0.3 tbsp sesame oil
• a pinch of salt for blanching spinach

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.