Ojingeotomatochomuchim Recipe: Everything You Need to Know About This Iconic Korean Dish

🇰🇷 The recipe below is based on official Korean MFDS (Ministry of Food and Drug Safety) data.

Looking for an authentic Ojingeotomatochomuchim recipe? This vibrant Korean dish, Ojingeotomatochomuchim (Squid and Tomato Spicy Salad), is a refreshing mix of tangy, sweet, and spicy flavors. This guide, based on official MFDS (Ministry of Food and Drug Safety) data, explains how to make it. This traditional Korean cold salad features blanched squid and fresh vegetables in a tangy-spicy gochujang-based sauce.

## Nutrition Information

Based on official MFDS guidelines per serving:

* **Calories:** 155.7 kcal
* **Carbohydrates:** 25.1g
* **Protein:** 10.3g
* **Fat:** 1.5g
* **Sodium:** 250mg

Ojingeotomatochomuchim provides protein from squid and vitamins from fresh vegetables, offering a healthful option.

## A Refreshing History

Korean ‘muchim’ (tossed salad) dishes are a rich tradition: vegetables, seafood, or meat with spicy, sweet, sour sauces. Ojingeotomatochomuchim blends this with tomatoes, a later addition. This fusion highlights evolving Korean cooking, embracing new ingredients while maintaining core identity. It shows how traditional dishes endure.

## Essential Ingredients

Precise MFDS measurements ensure authentic flavor.

* Squid: 100g (cleaned)
* Minari (Korean watercress): 20g
* Tomato: 50g (diced)
* Onion: 20g
* Green chili: 10g
* Red chili: 10g
* Green onion: 10g
* Carrot: 20g
* Toasted sesame seeds: 5g
* Salt: 0.3g
* **For Dressing:** Tomato: 50g, Gochujang: 20g, Vinegar: 10g, Ginger juice: 10g, Oligosaccharide: 20g

## Mom’s Cooking Tips for Perfection

1. **Squid Timing:** Don’t overcook. Blanch squid 30-60 seconds in salted water (0.3g). Ice bath, drain for tender texture.
2. **Vegetable Prep:** Slice vegetables thinly, uniformly. Soak sliced onions 10-15 min in cold water to reduce pungency.
3. **Dressing Balance:** Crucial. Adjust gochujang, vinegar, oligosaccharide to taste. Mix thoroughly. Optional: sesame oil dash for aroma.

## Step-by-Step Ojingeotomatochomuchim Recipe

1. **Prepare Squid:** Clean, score. Blanch in salted water (0.3g) 30-60 seconds. Ice bath, drain, slice.
2. **Prepare Vegetables:** Wash, slice minari (4-5 cm), onion, chilies, green onion, carrot. Dice 50g tomato.

3. **Make Dressing:** Combine 50g tomato, 20g gochujang, 10g vinegar, 10g ginger juice, 20g oligosaccharide. Mix smooth.
4. **Combine & Toss:** Add squid, vegetables, diced tomato to bowl. Pour dressing.

5. **Serve:** Toss until coated. Garnish with 5g sesame seeds. Serve immediately.

## Frequently Asked Questions

**Q: Make ahead?**
A: Best fresh. Vegetables release water, can get soggy. Prepare squid/dressing separately; combine just before serving.

**Q: Serve with?**
A: Pairs with warm rice or grilled Korean meats. Excellent banchan for any Korean meal.

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