Squid and Cucumber Chojang Salad

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.

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.

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.

Cut 160g cucumber into half-moons and shred 70g red cabbage finely.

If the surfaces are wet, blot them lightly with paper towels.

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.

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.