Ojingeo Muchim is a Korean dish made of squid seasoned with a spicy and tangy marinade. Known for its fresh flavor and chewy texture, this dish is a popular choice as a side dish or even a main course. Ojingeo Muchim is typically served cold, making it an excellent option for hot summer days or as part of a festive meal.
Ingredients Needed
To make Ojingeo Muchim, you will need the following ingredients:
Main Ingredients
- 2 large squids
- 1 cucumber, thinly sliced
- 1 carrot, thinly sliced
- 1/2 onion, thinly sliced
- 2 green onions, thinly sliced diagonally
Marinade Ingredients
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons gochugaru (Korean chili flakes)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 2 garlic cloves, finely chopped
- 1 thumb-sized piece of ginger, finely grated
Preparation and Instructions
Preparing the Ingredients
Cleaning the Squid:
- Separate the squid heads from the bodies. Remove the innards and the transparent backbone.
- Rinse the squid under running water until clean.
- Cut the squid into rings or strips as desired.
Blanching the Squid:
- Boil water in a large pot and add a pinch of salt.
- Add the squid to the boiling water and cook for 1-2 minutes until it turns white and becomes firm.
- Remove the squid and immediately place it in cold water to stop the cooking process. Drain and set aside.
Making the Marinade
- Mix the Marinade:
- In a large bowl, combine gochujang, gochugaru, soy sauce, rice vinegar, sugar, sesame oil, sesame seeds, chopped garlic, and grated ginger.
- Stir well until all ingredients are thoroughly mixed.
Combining Everything
Mix Squid and Vegetables:
- Add the blanched and drained squid to a large bowl along with the cucumber, carrot, onion, and green onions.
- Pour the marinade over the squid and vegetables. Toss well until everything is evenly coated with the marinade.
Serving:
- Transfer the Ojingeo Muchim to a serving plate.
- Sprinkle with additional sesame seeds if desired.
- Serve immediately or refrigerate for a few hours to allow the flavors to meld.
Tips
- Choosing Squid: Ensure the squid is fresh for the best texture and flavor.
- Blanching: Do not overcook the squid to prevent it from becoming tough and rubbery.
- Balancing Flavor: Adjust the amount of gochujang and gochugaru according to your preferred level of spiciness.
- Vegetable Variations: You can add other vegetables like red bell peppers or cabbage for varied texture and flavor.
Variations
- Ojingeo Muchim with Fruit: Add thinly sliced apples or pears for a sweet and refreshing touch.
- Dried Squid Ojingeo Muchim: Use rehydrated dried squid instead of fresh squid for a different texture.
- Ojingeo Muchim with Noodles: Serve with cold soba noodles for a more filling dish.
Calorie Information
Generally, one serving of Ojingeo Muchim (about 200 grams) contains approximately:
- Calories: 150-200 kcal
- Protein: 15-20 grams
- Fat: 5-10 grams
- Carbohydrates: 10-15 grams
Conclusion
Ojingeo Muchim is a refreshing and delicious dish, perfect for various occasions. With its distinctive spicy and tangy marinade, this dish offers not only a delightful flavor but also an appealing texture. The relatively simple preparation makes Ojingeo Muchim an ideal choice for adding variety to your menu. Try this recipe at home and enjoy the authentic taste of Korean cuisine!
