Korea

Ojingeo muchim

Name: Ojingeo muchim
Total time: 20 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 2 medium cleaned, scored squid; 1/2 sliced cucumber; 1/2 thinly sliced onion; a little julienned carrot; 5 leaves shredded perilla leaves; 2 tbsp gochujang; 1 tbsp gochugaru; 2 tbsp vinegar; 1 tbsp sugar; 3 cloves minced garlic; 1 tsp sesame oil; 2 tsp sesame seeds

Tender squid and crunchy vegetables in a sweet, sour chilli dressing. Bright and zingy.

20 minTime

23 gProtein each

hotSpice

Squid in chilli dressing2 chapters · 1 min read

Make it your way

Grandma's wayBlanched squid and vegetables in spicy vinegar dressing.

The original

224kcalsame

23 gproteinsame

3 gfibresame

20minutessame

Ojingeo muchim.

Per serving, worked out from the ingredient table.

Ingredients

Squid2 medium, cleaned, scored

Cucumber½, sliced

Onion½, thinly sliced

Carrota little, julienned

Perilla leaves5 leaves, shredded

Gochujang2 tbsp

Gochugaru1 tbsp

Vinegar2 tbsp

Sugar1 tbsp

Garlic3 cloves, minced

Sesame oil1 tsp

Sesame seeds2 tsp

Method

4 steps

1Blanch the squid in boiling water for 60 to 90 seconds, then plunge into ice water.
2Slice the squid into rings and strips and pat dry.
3Mix gochujang, gochugaru, vinegar, sugar, garlic and sesame oil.
4Toss squid and vegetables with the dressing and seeds just before serving.

Serve it like this

Heap on a chilled plate with sesame on top; serve with thin noodles or rice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Korea

Ojingeo muchim

Tender squid and crunchy vegetables in a sweet, sour chilli dressing. Bright and zingy.

20 minTime

23 gProtein each

hotSpice

Squid in chilli dressing2 chapters · 1 min read

Make it your way

Grandma's wayBlanched squid and vegetables in spicy vinegar dressing.

The original

224kcalsame

23 gproteinsame

3 gfibresame

20minutessame

Ojingeo muchim.

Per serving, worked out from the ingredient table.

Ingredients

Squid2 medium, cleaned, scored

Cucumber½, sliced

Onion½, thinly sliced

Carrota little, julienned

Perilla leaves5 leaves, shredded

Gochujang2 tbsp

Gochugaru1 tbsp

Vinegar2 tbsp

Sugar1 tbsp

Garlic3 cloves, minced

Sesame oil1 tsp

Sesame seeds2 tsp

Method

4 steps

1Blanch the squid in boiling water for 60 to 90 seconds, then plunge into ice water.
2Slice the squid into rings and strips and pat dry.
3Mix gochujang, gochugaru, vinegar, sugar, garlic and sesame oil.
4Toss squid and vegetables with the dressing and seeds just before serving.

Serve it like this

Heap on a chilled plate with sesame on top; serve with thin noodles or rice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Ojingeo muchim

Make it your way

Ingredients

Method

Ojingeo muchim

Make it your way

Ingredients

Method

Make it a meal