Korean Spicy Squid Salad (Gochujang Blanched Squid)
Quick answer
Ojingeo-muchim tosses blanched squid in a gochujang-vinegar dressing for a tangy, spicy seafood banchan that works equally well as a rice side dish or as anju with drinks.
What makes this special
- Tender blanched squid is tossed in a tangy gochujang-vinegar dressing for a spicy kick.
- 1-1.5 minutes maximum blanching; beyond that proteins shrink rubbery
- Ice bath immediately after blanching locks in the springy texture
Key ingredients
Core cooking flow
- 1 Clean 300 g of squid by pulling out the internal organs and the clear quill from inside the body.
- 2 Bring a generous pot of water to a full boil before adding the squid.
- 3 Remove the squid as soon as it turns white and opaque and the edges begin to curl.
Ojingeo-muchim tosses blanched squid in a gochujang-vinegar dressing for a tangy, spicy seafood banchan that works equally well as a rice side dish or as anju with drinks. Squid, unlike vegetables, has an extremely narrow blanching window that determines the entire outcome: one minute to ninety seconds in boiling water is the limit. Beyond that, the proteins contract and the texture turns rubbery; under that, the interior stays translucent and fishy. Plunging into ice water immediately after blanching halts carryover cooking and locks in the ideal springy-bouncy texture. The dressing combines gochujang, gochugaru, vinegar, sugar, garlic, sesame oil, and sesame seeds, with vinegar playing the pivotal role - it introduces a sharp acidity over the squid's marine umami, forming a triangular balance with the chili heat. Julienned onion and cucumber mixed in add textural variety and stretch the portion. A popular variation stirs in one tablespoon of mayonnaise, whose emulsified fat wraps around the heat and produces a milder, creamier version.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Clean 300 g of squid by pulling out the internal organs and the clear quill from inside the body.
Separate the legs, then rinse all pieces several times in cold water until the surface no longer feels slippery.
- 2Heat
Bring a generous pot of water to a full boil before adding the squid.
Keep the heat at medium-high so the boil returns quickly, and blanch for only 1 to 1.5 minutes.
- 3Heat
Remove the squid as soon as it turns white and opaque and the edges begin to curl.
Transfer it straight into ice water to stop carryover cooking, then drain very well.
- 4Prep
Cut the cooled squid into 4 to 5 cm pieces and lightly blot the surface with paper towel.
Excess water will thin the dressing and make it slide off instead of coating the squid.
- 5Season
In a large bowl, combine 1 teaspoon each of gochujang, gochugaru, sugar, vinegar, soy sauce, and minced garlic.
Stir until the sugar dissolves and the dressing looks glossy and evenly red.
- 6Finish
Add the squid to the dressing and toss gently by hand or with a spatula until every piece is coated.
Add 1 teaspoon sesame oil and sesame seeds, mix once more, and serve right away.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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