Squid and Cucumber Chojang Salad
Quick answer
- Total time
- 20 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Squid scored on the inside, blanched briefly, and plunged into ice water stays chewy without turning rubbery.
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Half-moon cucumber slices add crisp juiciness, and shredded red cabbage brings a purple contrast. The chojang dressing, gochujang (Korean chili paste) thinned with vinegar and maesil-cheong, a green plum syrup, is spicy, sweet, and sour all at once, giving the mild squid a strong accent. Served cold, it makes a light meal on hot summer days when appetite is low.
Ingredients
Instructions
- 1
Score shallow diagonal cuts on the inside of 240 g cleaned squid.
Cut it into bite-size pieces so the pieces curl neatly during blanching and cook evenly without becoming tough.
- 2
Bring water to a full boil, add the squid, and blanch over medium-high heat for only 2 minutes 30 seconds.
As soon as it turns white and curls, lift it out to prevent overcooking.
- 3
Transfer the blanched squid to ice water to stop the residual heat.
Once cold, drain it in a sieve and press with paper towels so the dressing will cling instead of getting watery.
- 4
Cut 160g cucumber into half-moons and shred 70g red cabbage finely.
If the surfaces are wet, blot them lightly with paper towels.
- 5
Whisk 1 tablespoon gochujang, 1.5 tablespoons vinegar, 1 tablespoon maesil-cheong, and 0.5 teaspoon minced garlic until smooth.
Stir in 1 teaspoon sesame oil last to keep its aroma clear.
- 6
Right before serving, toss the squid, cucumber, and red cabbage quickly with the chojang.
Before the vegetables release more liquid, sprinkle with 1 teaspoon sesame seeds and serve chilled.
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