Tangy Korean squid salad (ojingeo-chomuchim)
Cooked squid and crunchy cucumber in a sweet, tangy gochujang dressing.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Optional
May be omitted; leave the other quantities unchanged.
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Essential
Needed for this version; use the listed amount.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Rinse the cleaned squid. Cut the body into 1 cm rings and tentacles into short pieces. Thinly slice cucumber and onion.
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Step 2
Boil all the measured water. Cook squid for 2–3 minutes until opaque throughout; drain, cool quickly under cold running water and pat dry.
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Step 3
Mix gochujang, vinegar, sugar, finely minced garlic and sesame oil until smooth.
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Step 4
Toss the cooled squid, cucumber and onion with the dressing. Add the optional sesame seeds and serve immediately.
Finished dish
2 side-dish servings. Contains molluscs and sesame; gochujang may contain wheat and soy. Cook squid fully. Keep chilled until serving.
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Enjoy every bite
How to enjoy it
Drain squid well and dress just before serving to keep the salad crisp.
