Ojingeochomuchim || Sweet and Sour Squid Salad, 醋拌鱿鱼, 醋拌魷魚, 오징어초무침

Ojingeochomuchim is a popular Korean dish that features tender squid mixed with a tangy and spicy sauce. It’s a refreshing and flavorful dish that’s perfect for any occasion.

Ingredients for Ojingeochomuchim

Fresh squid, cleaned and cut into rings
Gochugaru (Korean chili powder)
Rice vinegar
Soy sauce
Sugar
Garlic, minced
Ginger, minced
Sesame oil
Sesame seeds
Cucumbers, sliced

How to Make Ojingeochomuchim

Boil the Squid: Boil the squid briefly in salted water until it turns white and tender. Drain and let it cool.
Prepare the Sauce: Mix gochugaru, rice vinegar, soy sauce, sugar, garlic, and ginger in a bowl.
Combine Ingredients: In a large bowl, combine the cooled squid and cucumbers.
Add the Sauce: Pour the prepared sauce over the squid and cucumbers.
Toss to Coat: Toss the ingredients together until the squid and cucumbers are evenly coated with the sauce.
Serve: Garnish with sesame seeds and serve immediately.

Tips for the Best Ojingeochomuchim:

Choose Fresh Squid: Fresh squid will make a big difference in the taste and texture of the dish.
Control the Spice Level: Adjust the amount of gochugaru to your desired spice level.
Don’t Overcook the Squid: Overcooking can make the squid tough and rubbery.
Serve Chilled: Serving the dish chilled enhances the refreshing flavor.

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