Koreans like seafood a lot, so there are many different kinds of seafood dishes in Korean cuisine. Since I moved to the U.S.A, it has been difficult for me to find fresh seafood because we are living far away from any ocean. For that reason, I have not been posting many seafood recipes, even though there are many seafood menu items that I would like to share with you. Anyway, we recently went to one of those big Korean grocery stores (in different state) and I finally got some fresh squid and watercress. Watercress is another ingredient that is hard to find where we live. This food is very common in Korea, especially in my hometown of GwangJu. The unique flavor of watercress is great in combination with the boiled squid and the spicy sauce. Oops, I am hungry for this again, but I guess I’ll have to wait for another trip to the Korean store. 😥 I’m happy to share this delicious Korean food with you. 😉
Yield: 2 Cups
Short Korean Lesson
- OJingEo (오징어) = Squid
- MiNaRi (미나리) = Watercress
- 1 Medium Squid (About ⅔ Cup)
- 3.5 oz Watercress
- ⅓ Cup Onion
- ½ Cup Cucumber
- 2½ Tbsp Red Pepper Paste
- ½ Tbsp Red Pepper Powder
- 4 tsp Brown Rice Vinegar or Apple Vinegar
- 1 Tbsp Sugar
- 1 tsp Minced Garlic
- 1 tsp Sesame Seeds
- 1 tsp Sesame Oil
- ¼ tsp Salt
To make a fancy pattern in the squid, make horizontal scratches in the squid with a knife. The lines should be about ¼ inch apart. Be very careful to not press too hard or you will cut the squid.
Divide the squid in half.
Next, make scratches in the squid like before, but in the vertical direction and about ⅛ inch apart. Every third scratch, cut all the way through. You will get about ⅔ of a cup.
Prepare 1 handful (3.5 oz) of watercress. Remove the bad parts and wash it. Cut the watercress into 3-inch lengths. Normally, you can just cut them in half.
In boiling water, add the watercress and some salt. Boil it for about 20 seconds on high. The salt and the short boiling time help keep the watercress green.
20 seconds later, quickly put the boiled watercress in ice water. This is another tip for maintaining its nice green color.
In 2 cups of boiling water, add the squid. Cook it for about 3 minutes on high.
The boiled squid will have a nice pattern.
Squeeze the water out of the watercress. You will get about ⅓ cup of watercress. In this step, slice a ⅓ cup of onion thinly and cut ½ cup of cucumber diagonally.
In a mixing bowl, combine the squid, watercress, onion, cucumber, and the seasoning ingredients: 2½ Tbsp red pepper paste, ½ Tbsp red pepper powder, 4 tsp vinegar, 1 Tbsp sugar, 1 tsp minced garlic, 1 tsp sesame seeds, 1 tsp sesame oil, and ¼ tsp salt.
Mix everything together. Wow, this is mouth watering. 🙂
Serve it with rice, soup, and other Korean side dishes. It tastes best when it is fresh, but you can keep it for about 2 or 3 days in the refrigerator. Enjoy. 🙂