Spicy Squid Salad (Ojingeo Muchim)

Today, I’m excited to share a recipe straight from Chef Ryu Soo-young on 편스토랑: his famous Spicy Squid Salad (Ojingeo Hoe Muchim).

This version uses frozen squid, making it easy to prepare at home. Let’s dive into the step-by-step process!

What You’ll Need To Make Ojingeo Muchim?

Main Ingredients

• 2 frozen squids

• 1 bunch of water celery (minari)

• 1/2 Korean radish (green part)

• 3 pinches of salt

• 2 tbsp sugar

• 5 tbsp vinegar

• 2 tbsp sesame seeds

Sauce (Seasoning Paste)

• 4 tbsp Korean chili flakes (gochugaru)

• 4 tbsp sugar

• 4 tbsp sesame oil

• 3 tbsp soy sauce

• 3 tbsp vinegar

• 2 tbsp Korean chili paste (gochujang)

• 2 tbsp radish pickle juice

• 1 tbsp ketchup

• 1 tbsp anchovy sauce

How to Make Spicy Squid Salad

Step 1: Prepare the Radish

• Take 1/2 radish (green part) and slice it into 0.5cm pieces.

• Place in a bowl, add 3 pinches of salt, 2 tbsp sugar, and 5 tbsp vinegar. Mix well.

• Refrigerate for at least 30 minutes to let the radish soften.

Step 2: Prep the Water Celery (Minari)

• Take a bunch of minari and cut the stems into 3–4cm lengths.

Step 3: Clean and Slice the Squid

• Remove the bones from 2 frozen squids and rinse thoroughly.

• Cut the body in half lengthwise, then slice into 0.5cm pieces.

• Cut the tentacles to roughly the same length as the body slices.

Step 4: Blanch the Squid

• Heat 1 cup of water in a pan over high heat.

• Spread the squid evenly in the pan and cover with a lid.

• Boil for 1 minute.

• Immediately rinse the blanched squid in cold water to stop cooking.

Step 5: Make the Sauce

• Combine the following ingredients in a bowl:

  • 4 tbsp chili flakes

  • 4 tbsp sugar

  • 4 tbsp sesame oil

  • 3 tbsp soy sauce

  • 3 tbsp vinegar

  • 2 tbsp gochujang

  • 1 tbsp ketchup

  • 1 tbsp anchovy sauce

• Add 2 tbsp of the radish pickle juice to the sauce for extra flavor.

Step 6: Mix Everything Together

• In a large bowl, combine the minari, pickled radish, and blanched squid.

• Add 7 tbsp of the sauce first. Taste and add more if needed.

• Sprinkle 2 tbsp sesame seeds on top and gently toss everything together until evenly coated.

Step 7: Plate and Serve

• Place perilla leaves (or lettuce) on a plate and pile the salad on top.

• For extra flavor, serve with pan-fried perilla leaves, or fold them over the salad and dip in sauce.

• This dish also works perfectly as a rice bowl: top steamed rice with seaweed flakes, thinly sliced perilla leaves, and the spicy squid salad.

Enjoy your delicious Spicy Squid Salad!