Ojingeo Oi Salad (Squid and Cucumber Chojang Salad)
A 2-serving squid and cucumber chojang salad with auto-scaling measurements.
Instructions
- 1
Score the inside of the squid tube and cut into bite-size pieces.
- 2
Blanch squid for 2 minutes 30 seconds, then shock in ice water and drain well.
- 3
Slice cucumber into half-moons and shred red cabbage; season lightly with salt and squeeze after 3 minutes.
- 4
Mix gochujang, vinegar, maesil-cheong, minced garlic, and sesame oil into chojang dressing.
- 5
Toss squid and vegetables quickly with dressing, top with sesame seeds, and serve chilled.
Tips
Nutrition (per serving)
Adjust Servings
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