Ojingeo Muchim

Clean the Squid thoroughly, removing the innards, skin, and cartilage. Score the body of the Squid lightly in a crosshatch pattern, then cut into bite-sized pieces.

Bring a pot of water to a rolling boil. Add the cut Squid and blanch for no more than 30 seconds until it curls and turns opaque. Immediately remove the Squid and plunge into an ice bath to stop cooking, then drain well.

Thinly slice the Korean radish and Cucumber into matchsticks. Slice the Onion thinly. Chop the Green onion into 5cm lengths. Mince the Garlic finely.