Indulge in the refreshing and vibrant flavors of Chilled Squid and Seaweed Salad (Ojingeo Miyuk Naengchae), a delightful seafood salad that harmoniously blends parboiled squid, nutrient-rich seaweed, crisp cucumber, and onions. This Korean delicacy boasts a spicy-sweet taste profile, elevated by the addition of gochugaru, gochujang, and other traditional Korean seasonings. The salad’s textural symphony is further enhanced by the inclusion of jicama, known for its pleasant crunch and mild flavor, adding a delightful counterpoint to the bold dressing. Perfect as a side dish, this chilled salad is a refreshing accompaniment to any meal and a testament to the captivating flavors of Korean cuisine.
INGREDIENTS:
- ½ cup dried wakame seaweed (miyuk)
- 1 medium squid (about 1 pound), cleaned and cut into 2-inch pieces
- 2 teaspoons gochugaru
- 1 tablespoon gochujang or gluten-free gochujang
- 1 tablespoon soy sauce or gluten-free soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon sugar
- 2 tablespoons rice vinegar
- 1 kirby cucumber or pickling cucumber, thinly sliced
- ¼ medium red onion, thinly sliced
- ½ small jicama, peeled and thinly sliced
- 1 small green chile, like Korean or jalapeño, seeded and thinly sliced
- 1 scallion, finely chopped
- Salt
- Freshly ground black pepper
PREPARATIONS:
- Soak the seaweed in water for 15 minutes. Drain well, and if not already in small pieces, cut into 1-inch pieces.
- Prepare an ice water bath (a large bowl filled with cold water and ice).
- Bring a medium pot of water to a boil over medium-high heat. Add the squid and parboil for about 30 seconds, then immediately plunge it into the ice water bath to stop cooking. Drain well, patting dry if needed.
- In a large bowl, combine the gochugaru, gochujang, soy sauce, sesame oil, sugar, and vinegar and mix well.
- Add the cucumber, onion, jicama, chile, and scallion to the bowl, along with the squid. Season with salt and pepper. Toss to combine.
- Serve immediately.
YIELD:
- Serves 4 as a side dish
TIPS:
- If jicama is not available, you can substitute it with radish, but be sure to reduce the amount as radish has a peppery flavor.
In conclusion, Chilled Squid and Seaweed Salad (Ojingeo Miyuk Naengchae) exemplifies the brilliance of Korean cuisine, featuring a captivating blend of flavors and textures. This delightful seafood salad celebrates the harmonious pairing of parboiled squid and nutritious wakame seaweed, delighting taste buds with each refreshing bite. The salad’s nuanced flavor profile, balanced between spicy and sweet, emerges from the perfect marriage of gochugaru, gochujang, soy sauce, toasted sesame oil, sugar, and rice vinegar.
A unique addition to this cold salad is jicama—a vegetable known for its crunchy texture and mild taste. This humble ingredient serves as a delightful counterpoint to the bold dressing, creating an interplay of flavors that intrigues the palate. Each ingredient plays a significant role in this dish, crafting a harmonious symphony of tastes that celebrates the beauty of simplicity in Korean cuisine.
Chilled Squid and Seaweed Salad shines as a versatile side dish, elevating any meal with its refreshing qualities and cultural significance. Whether enjoyed alongside grilled meats or served as a light appetizer, this salad epitomizes the essence of Korean dining—celebrating fresh ingredients, bold flavors, and communal feasting.
The preparation of this salad is as delightful as its taste, with the wakame seaweed requiring a brief soaking to rehydrate. Parboiling the squid ensures a tender and succulent texture, setting the stage for the dressing to work its magic. As the dressing coats the cucumber, onion, jicama, chile, and scallion, each element becomes a canvas for the bold flavors to shine.
Chilled Squid and Seaweed Salad is not just a culinary creation; it is a representation of Korean culture and the cherished art of bringing people together through food. Shared at family gatherings, celebrations, and everyday meals, this dish fosters a sense of togetherness and warmth among loved ones.
As you savor the delightful flavors of this seafood salad, you embark on a journey that spans generations, invoking memories of gatherings and shared laughter around the dining table. The simplicity of this dish highlights the profound appreciation for the richness of natural ingredients, woven into the fabric of Korean culture.
In essence, Chilled Squid and Seaweed Salad is more than just a recipe; it is a cultural emblem that showcases the heart and soul of Korean cuisine. From the vibrant colors to the harmonious flavors, this salad embodies the celebration of life and the spirit of hospitality that accompanies every meal.
