Banchan
Ojingeo Muchim (Spicy Squid Salad)
Prep
15 min
Cook
5 min
Servings
3
Steps
- 1
Bring a pot of water to a boil.
- 2
Blanch the squid rings for 1-2 minutes, just until opaque and curled, then drain immediately.
- 3
Rinse the squid briefly under cold water to stop the cooking and pat dry.
- 4
Whisk together gochugaru, gochujang, rice vinegar, sugar, soy sauce, and garlic into a dressing.
- 5
Toss the squid, cucumber, onion, and green onion with the dressing.
- 6
Finish with sesame oil and sesame seeds just before serving.
Did you know — Korean culture
Squid is one of the most commonly eaten seafoods in Korea, cheap and abundant enough that dishes built around it, like ojingeo muchim, show up equally at home dinner tables and as anju alongside drinks. The dish's sharp, vinegary heat is specifically built to hold up against soju — a milder dressing would get lost against it.
The blanching time is the one step that can't be rushed or extended. Squid goes from tender to rubbery within a minute of overcooking, so pulling it the moment it turns opaque and curls — usually well under two minutes — is what keeps ojingeo muchim's texture soft instead of chewy.
Rinsing the squid in cold water right after draining isn't just for temperature — it stops the residual heat from continuing to cook the squid while it sits, which matters more here than in dishes with more forgiving proteins.
Squid is one of the most commonly eaten seafoods in Korea, cheap and widely available enough that dishes like ojingeo muchim show up equally as a quick home side dish and as anju served alongside drinks. The assertive vinegar-and-gochugaru dressing is built specifically to hold its own against soju, which is part of why it reads as sharper and more assertive than milder namul-style banchan.
Troubleshooting
Squid turning rubbery? It was almost certainly overcooked — blanch just until it turns opaque and curls, usually under two minutes, and shock it in cold water right after.
Salad tasting watery? Pat the blanched squid and julienned cucumber dry before tossing with the dressing, since both release liquid that can dilute the sauce.
Dressing too one-note spicy? Balance it with a touch more sugar or vinegar — the dish should taste sharp and tangy as much as hot.