Warm Spicy Squid Salad

Name: Warm Spicy Squid Salad (Ojingeoh Salad)
Cuisine: Korean
Ingredients: 1 lb (500 g) cleaned squid, bodies and legs; 1 lb (500 g) cleaned squid, bodies and legs; 1 lb (500 g) cleaned squid, bodies and legs; 1 teaspoon fine-grain sea salt or kosher salt; 1 teaspoon fine-grain sea salt or kosher salt; ¼ lb (125 g) green beans, cut into 2-in (5-cm) pieces; 8 asparagus spears, cut into 2-in (5-cm) pieces; ½ head broccoli, broken into florets; 2 mini cucumbers or ¼ English cucumber, halved lengthwise and cut into 1-in (2.5 cm) slices; 2 mini cucumbers or ¼ English cucumber, halved lengthwise and cut into 1-in (2.5 cm) slices; ½ cup (125 ml) Tangy Red Pepper Sauce; 1 tablespoon Roasted Sesame Seeds

Ojingeoh Salad

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

A plate of tender squid rings and just-cooked vegetables are combined with a spicy sauce. A versatile dish, it is delicious hot as a main dish or cold as a starter.

Ingredients

1 lb (500 g) cleaned squid, bodies and legs
1

Asia
Korea
Fish course
Starter
Gluten-free
Pescatarian

Method

Cut the squid bodies into 1½-inch (3.75-cm) rings.

Fill a medium saucepan halfway with water. Bring to a boil. Add the squid rings and tentacles and cook until tender, about 1 minute.

Drain the squid and discard the liquid. Transfer the squid to a serving bowl.

Fill the same pan halfway with water and add the salt. Bring to a boil.

Add the green beans, asparagus,