오징어무침 원리
Spicy Squid Salad
Blanch squid 1-2 minutes max then immediately cool in ice water to lock in chewiness. Season with a gochujang-gochugaru-vinegar-sugar-garlic-sesame oil dressing for the signature spicy-sweet-tangy flavor.
Ojingeo-muchim is spicy squid seasoned with a gochujang-based dressing. The key is blanching squid for just 1-2 minutes and immediately cooling to prevent the rubbery texture that comes from overcooking.
핵심 요소
핵심 원리
Short blanching time + immediate cooling = preserves the crisp texture; marinated with gochujang sauce for a Korean radish dish.
핵심 단계
- 1Remove the innards from the squid, then make diagonal slits in the body. Blanch in boiling water for 1-2 minutes.
- 2Immediately place it in ice water to maintain its chewy texture.
- 3Ingredients for the sauce: 2 tablespoons gochujang (Korean chili paste), 1 tablespoon gochugaru (Korean chili flakes), 1 tablespoon vinegar, 1 tablespoon sugar, 1 tablespoon minced garlic, and 1 teaspoon sesame oil.
- 4Serve the squid with seasoned Korean radish, cucumbers, carrots, and other vegetables.
cooling
Immediately add cold water = protein coagulation = chewy texture.
blanching
1-2 minutes - Anything over 3 minutes will result in a mushy texture for the Korean radish.
주 양념
Ingredients: 2 tablespoons gochujang, 1 tablespoon gochugaru (Korean chili powder), 1 tablespoon vinegar, 1 tablespoon sugar.
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