OJINGEO MUCHIM | SPICY SQUID SALAD

SERVES 4

FOR THE SAUCE

2 tbsp golden granulated sugar

2 tbsp gochugaru (Korean red pepper flakes)

2 tbsp soy sauce

1 tbsp perilla oil

1½ tbsp gochujang (Korean fermented chilli paste)

3 tbsp cider vinegar

3 garlic cloves, minced

FOR THE SQUID

2 medium-sized squid, about 350g, cleaned and skins removed

1 tbsp cider vinegar

40g carrot, julienned

130g cucumber, halved and sliced diagonally

130g white cabbage, shredded, soaked in cold water for 10 minutes, then drained

¼ red onion, thinly sliced, soaked in cold water for 10 minutes, then drained 1 tbsp parsley leaves

Sea salt flakes, to season

1 mild green chilli, sliced

Toasted white sesame seeds

Combine all the ingredients for the sauce in a small mixing bowl. Cover and refrigerate until needed.

Open the tube of squid flat by inserting a sharp knife inside to cut along the natural line. Once flat, scrape off any membranes and rinse under running water. Pat dry with kitchen paper. Score the inside of the body in a criss-cross pattern with a sharp knife, about one third of the way into the flesh. Slice into bite-size rectangular strips. Cut the tentacles into the same length pieces. Repeat with the other squid.

Bring a pan of salted water to the boil. Add the vinegar and bring it back up to a rapid boil. Meanwhile, fill a bowl with cold water. Cook the squid strips for 1 minute, plunge the blanched squid immediately into the cold water, then drain.

Place the carrot, cucumber, cabbage and onion into a large mixing bowl, along with the parsley leaves. Add the drained squid to the bowl. Pour in the sauce and massage the ingredients by hand to combine. Check for seasoning and add a pinch more salt, if you like.

To serve, transfer the squid to a platter or divide between two plates. Scatter the chilli and toasted sesame seeds on top.

The salad is good to eat on its own or can be served with thin wheat noodles on the side to be stirred through to make it a more substantial meal.