Korean Ojingeo Ssamjang Bibim Myeon (Squid Ssamjang Mixed Noodles)
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.
Adjust Servings
Instructions
- 1
Clean squid, slice into rings, blanch for 40 seconds, then cool in cold water.
- 2
Boil noodles for 5-6 minutes, rinse under cold water while rubbing gently, and drain.
- 3
Mix ssamjang, chili flakes, vinegar, syrup, garlic, and sesame oil to make sauce.
- 4
Thinly slice onion and julienne perilla leaves.
- 5
Combine noodles, squid, onion, and sauce in a large bowl and toss evenly.
- 6
Plate the noodles and top with perilla leaves and sesame seeds.
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