Ojingeo Muchim (Spicy Squid Salad)

Ingredients

• 1 medium squid (about 14 ounces)
• 1 kirby cucumber or 1/2 Korean cucumber (thinly sliced)
• 1/4 medium red onion (thinly sliced)
• a few stalks minari (water dropwort, cut into 2-inch pieces)
• 1 green or red chili pepper (thinly sliced)
• 1 scallion (finely chopped)
• 2 teaspoons gochugaru (Korean red chili pepper flakes)
• 1 tablespoon gochujang (Korean red chili pepper paste)
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon sugar
• 1 teaspoon corn syrup
• 2 tablespoons vinegar
• 1 teaspoon minced garlic
• pinch salt and pepper

Instructions

1. 1

   Clean the squid (see note).

2. 2

   Bring a medium pot of water to a rapid boil. Drop the squid in, and cook briefly, about a minute. Quickly remove, and plunge into ice water to stop the cooking and cool.

3. 3

   Cut the squid into thin bite size strips (about ⅓ - inch thick, 2-inch long). Keep it in the fridge to cool.

4. 4

   Prepare the vegetables.

5. 5

   Mix all the sauce ingredients together.

6. 6

   Combine the sauce and squid and mix well. Add the vegetables and toss well. Add more sugar, salt, or and/or vinegar to taste. Serve chilled.