Korean
Ojingeo-muchim (Spicy Cold Squid Salad)
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Ojingeo-muchim (Spicy Cold Squid Salad) is Korean home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Score the squid bodies in a crosshatch, slice into bite-size pieces, and blanch in boiling water for 90 seconds until just opaque, then drain and cool.
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Julienne the cucumber and carrot.
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Whisk the gochugaru, gochujang, rice vinegar, sugar, and minced garlic into a dressing.
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Toss the squid, cucumber, and carrot with the dressing until well coated.
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Finish with sesame oil, scallions, and sesame seeds, and serve chilled.
Watch how to cook Ojingeo-muchim (Spicy Cold Squid Salad)
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Serve it with
A Korean dinner is a plate rather than a single dish. These are the courses that normally sit beside Ojingeo-muchim (Spicy Cold Squid Salad), read from the same composition Dinejot builds a real meal from.
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Something to sip
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Ojingeo-muchim (Spicy Cold Squid Salad) carries gluten, shellfish, soy, and sesame. It is free of the remaining 6 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Godeungeo-gui (Salt-Grilled Mackerel) |
| Shellfish | Yes | Beef Bibimbap |
| Eggs | No | |
| Soy | Yes | Godeungeo-gui (Salt-Grilled Mackerel) |
| Fish | No | |
| Sesame | Yes | Bossam (Boiled Pork Belly Wraps) |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 190 kcal
- Protein
- 27 g
- Carbs
- 11 g
- Fat
- 4 g
- Fiber
- 1 g
- Sugar
- 4 g
- Sodium
- 100 mg
- Saturated fat
- 0 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Ojingeo-muchim (Spicy Cold Squid Salad) takes about 25 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.