Korean Spicy Squid Salad (Gochujang Blanched Squid)

Quick answer

Total time: 20 min
Level: Easy
Servings: 4 servings
Ingredients: 9

About this dish

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.

Ingredients

servings

IngredientAmountUnit

squid300 gg

gochujang1 tsts

red pepper flakes1 tsts

sugar1 tsts

vinegar1 tsts

soy sauce1 tsts

minced garlic1 tsts

sesame oil1 tsts

sesame seeds1 tsts

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

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.
2

Heat

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.
3

Heat

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.
4

Prep

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.
5

Season

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.
6

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Tender blanched squid is tossed in a tangy gochujang-vinegar dressing for a spicy kick.
Finish cue: Stir until the sugar dissolves and the dressing looks glossy and evenly red.
Avoid this: Further cooking makes it tough.