Korean Ojingeo Ssamjang Bibim Myeon (Squid Ssamjang Mixed Noodles)
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Ssamjang, the thick soybean and chili paste served with Korean lettuce wraps, forms the base of this sauce instead of plain gochujang.
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Resting the sauce for about ten minutes before tossing softens the heavy note of the ssamjang. Squid rings blanched for just forty seconds stay springy against the medium wheat noodles, and gochugaru, vinegar, and syrup add heat, tang, and sweetness. The cooked noodles are rubbed under cold water to strip their surface starch so they do not stick together. Julienned perilla leaves and paper-thin onion on top bring an herbal scent and a sharp crunch.
Ingredients
Instructions
- 1
Mix 3 tablespoons ssamjang, 1 tablespoon gochugaru, 2 tablespoons vinegar, 1.5 tablespoons syrup, minced garlic, and sesame oil first. Stir until the syrup loosens fully, then let the sauce rest for 10 minutes to mellow.
- 2
Slice the 100 g onion very thinly so it blends into the cold noodles instead of dominating.
Stack the 12 perilla leaves, roll them tightly, julienne them, then clean the squid and cut it into rings about 0.8 cm wide.
- 3
When a pot of water reaches a strong boil, add the 300 g squid and blanch it for only 40 seconds.
As soon as the edges curl and turn opaque, lift it out and cool it in cold water.
- 4
Bring fresh water to a boil, add the 480 g medium wheat noodles, and cook over medium-high heat for 5 to 6 minutes.
Bite one strand; drain when the center is cooked but the noodles still feel springy.
- 5
Rinse the noodles under cold water while rubbing them gently with your hands to remove surface starch.
When the water runs less cloudy and the noodles feel cold, drain them well so the sauce will not become watery.
- 6
Put the noodles, squid, onion, and rested sauce in a large bowl, then toss by lifting from the bottom so the noodles stay intact.
Plate immediately, top with perilla and toasted sesame seeds, and serve while chilled and glossy.
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