Squid and Tomato Salad with Vinegar Dressing (Ojingeo Tomato Cho Muchim)

Photo: Korea Ministry of Food and Drug Safety

Squid and Tomato Salad with Vinegar Dressing (Ojingeo Tomato Cho Muchim)

Name: Squid and Tomato Salad with Vinegar Dressing (Ojingeo Tomato Cho Muchim)
Cuisine: South Korea
Ingredients: 100 g squid (100g); 20 g Korean water dropwort (minari) (20g); 0.3 g salt (0.3g); 50 g tomato (50g); 20 g onion (20g); 10 g green chili pepper (10g); 10 g red chili pepper (10g); 10 g green onion (10g); 20 g carrot (20g); 5 g toasted sesame seeds (5g); 50 g Seasoning sauce: tomato (50g); 20 g gochujang (Korean chili paste) (20g); 10 g vinegar (10g); 10 g ginger juice (10g); 20 g oligosaccharide syrup (20g)

오징어토마토초무침

Side dish · Boiled

Side dishesCourse

156kcal · per serving

4/5Spice

No pork

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Recipe

Squid and Tomato Salad with Vinegar Dressing (Ojingeo Tomato Cho Muchim)

🌶 Spicy 4/5No porkNo meat or alcoholContains: gluten, soy, sesame, shellfish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

squid오징어(100g)
100 g
Korean water dropwort (minari)미나리(20g)
20 g
salt소금(0.3g)
0.3 g
tomato토마토(50g)
50 g
onion양파(20g)
20 g
green chili pepper청고추(10g)
10 g
red chili pepper홍고추(10g)
10 g
green onion대파(10g)
10 g
carrot당근(20g)
20 g
toasted sesame seeds통깨(5g)
5 g
Seasoning sauce: tomato양념장 : 토마토(50g)
50 g
gochujang (Korean chili paste)고추장(20g)
↔ No gochujang (Korean chili paste)? Sriracha or another chili paste with a little miso and honey gets close. It won’t have the same fermented depth.
🛒 Where to buy: Most large supermarkets now carry it in the Asian aisle; Korean grocery stores have more brands
20 g
vinegar식초(10g)
10 g
ginger juice생강즙(10g)
10 g
oligosaccharide syrup올리고당(20g)
20 g

Nutrition per serving

156kcal

27.7gCarbs

7.4gProtein

1.7gFat

410.1mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Peel the squid and score the inside to make a pattern.
Add salt to boiling water, blanch the Korean water dropwort and rinse in cold water, then immediately blanch the squid.
Coarsely chop half of the prepared tomato, and slice the other half and arrange around a plate.
Mix the chopped tomato evenly with the gochujang, vinegar, ginger juice, and oligosaccharide syrup to make the seasoning sauce.
Cut the carrot, onion, green onion, and green and red chili peppers.
Toss the blanched squid and the vegetables in the prepared sauce, put them on the plate ringed with tomato, and top with toasted sesame seeds to finish.

💡 TipA sauce made with tomatoes reduces saltiness and so lowers the sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.