I love this recipe because it’s quick, healthy, and bursting with flavor. The squid is perfectly tender, the vegetables add a satisfying crunch, and the dressing ties it all together with its spicy, slightly sweet tang. It’s a dish that feels refreshing but still packs a punch, making it great for seafood lovers or anyone who enjoys vibrant, balanced flavors.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 medium-sized squid, cleaned and cut into rings 1/2 cucumber, thinly sliced 1/4 onion, thinly sliced 1 red chili pepper, sliced 1 tablespoon sesame oil 1 tablespoon soy sauce 1 tablespoon rice vinegar 1 teaspoon sugar 1/2 teaspoon garlic, minced 1 tablespoon sesame seeds Fresh cilantro, for garnish
Directions
I bring a large pot of water to a boil and add the squid rings. I cook them for about 2–3 minutes, just until they turn opaque, then drain and set aside.
In a mixing bowl, I whisk together sesame oil, soy sauce, rice vinegar, sugar, and minced garlic to make the dressing.
I add the cooked squid, cucumber, onion, and chili pepper to the bowl.
I toss everything gently to coat the ingredients evenly with the dressing.
I sprinkle sesame seeds on top and garnish with fresh cilantro for color and fragrance.
I serve the salad chilled as a light lunch, side dish, or appetizer.
Servings and Timing
This recipe makes 2–3 servings. Prep time is 10 minutes, cooking time is 5 minutes, for a total of 15 minutes. Each serving is approximately 150 kcal.
Variations
Sometimes I add thinly sliced carrots or bell peppers for more color and crunch. If I want extra spice, I mix in a bit of gochugaru (Korean red chili flakes) or gochujang (Korean chili paste) to the dressing. For a citrusy twist, I add a few drops of lime or yuzu juice. I’ve also tried using shrimp or cuttlefish instead of squid with great results.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 2 days. Since it’s best enjoyed cold, I don’t reheat it—just give it a gentle toss before serving again.
FAQs
Can I use frozen squid?
Yes, I thaw it completely and pat it dry before cooking.
How do I keep the squid tender?
I avoid overcooking—it only needs 2–3 minutes to stay soft and not rubbery.
Can I prepare this ahead of time?
Yes, I cook the squid and chop the vegetables in advance, but I mix everything with the dressing just before serving.
What can I use instead of rice vinegar?
Apple cider vinegar or lime juice works well as a substitute.
Is this dish spicy?
It has a mild kick from the chili, but I adjust the heat level to my liking.
Can I add more vegetables?
Yes, carrots, bell peppers, or even shredded cabbage add great texture.
What should I serve it with?
I often serve it with steamed rice or grilled meats.
How long does the dressing last?
It keeps well in the fridge for up to 5 days in a sealed container.
Can I make it gluten-free?
Yes, I use gluten-free soy sauce or tamari.
Can I use another protein?
Shrimp, crab, or even tofu work beautifully in this recipe.
Conclusion
Ojingeo Muchim is one of my favorite ways to enjoy seafood because it’s fresh, spicy, and full of vibrant flavor. The combination of tender squid, crunchy vegetables, and a tangy-sweet dressing makes it a dish that’s both light and satisfying. Whether I serve it as a starter or a refreshing side, it always adds a burst of color and taste to any meal.
Ojingeo Muchim, or Spicy Squid Salad, is a refreshing Korean dish featuring tender squid, crisp vegetables, and a spicy-sweet dressing. It’s light, tangy, and full of bold flavors, perfect as an appetizer or side dish.
Total Time:15 minutes
Yield:2–3 servings
Ingredients
2 medium-sized squid, cleaned and cut into rings
1/2 cucumber, thinly sliced
1/4 onion, thinly sliced
1 red chili pepper, sliced
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
1/2 tsp garlic, minced
1 tbsp sesame seeds
Fresh cilantro, for garnish
Instructions
Bring a large pot of water to a boil and add the squid rings. Cook for 2–3 minutes until just opaque, then drain and set aside.
In a mixing bowl, whisk together sesame oil, soy sauce, rice vinegar, sugar, and minced garlic to make the dressing.
Add the cooked squid, cucumber, onion, and chili pepper to the bowl.
Toss gently to coat all ingredients evenly in the dressing.
Sprinkle sesame seeds on top and garnish with fresh cilantro.
Serve chilled as a light lunch, side dish, or appetizer.
Notes
For extra spice, add gochugaru (Korean red chili flakes) or gochujang (Korean chili paste) to the dressing.
Use lime or yuzu juice for a citrusy twist.
Carrots, bell peppers, or cabbage add more crunch and color.
Don’t overcook squid—it stays tender when cooked briefly.
