Korean Ojingeo Ssamjang Bibim Myeon (Squid Ssamjang Mixed Noodles)
Quick answer
Ojingeo ssamjang bibim myeon is a Korean mixed noodle dish combining blanched squid rings with medium wheat noodles in a ssamjang-based sauce spiked with chili flakes, vi...
What makes this special
- Blanched squid rings and wheat noodles combined in a vinegar-spiked ssamjang dressing.
- Squid blanched exactly 40 seconds to keep its springy bite
- Ssamjang-based sauce rested 10 minutes softens the paste's rough edge
Key ingredients
Core cooking flow
- 1 Mix 3 tablespoons ssamjang, 1 tablespoon gochugaru, 2 tablespoons vinegar, 1...
- 2 Slice the 100 g onion very thinly so it blends into the cold noodles instead of dominating.
- 3 When a pot of water reaches a strong boil, add the 300 g squid and blanch it for only 40 seconds.
Ojingeo ssamjang bibim myeon is a Korean mixed noodle dish combining blanched squid rings with medium wheat noodles in a ssamjang-based sauce spiked with chili flakes, vinegar, and syrup. The squid is blanched for only forty seconds to keep it springy rather than chewy, and the noodles are rinsed under cold water while gently rubbing to remove surface starch. The dressing merges the fermented depth of ssamjang with the heat of gochugaru and the brightness of vinegar, creating a layered flavor that is salty, spicy, and tangy at once. Resting the sauce for about ten minutes before tossing softens the heavy note of ssamjang. Julienned perilla leaves on top add an herbal fragrance, and sesame seeds finish the dish with nuttiness. The recipe yields four generous servings.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Prep
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.
- 3Heat
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.
- 4Control
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.
- 5Season
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.
- 6Finish
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.
After the steps
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