Where ojingeo bokkeum is fried hard in a wok, muchim means dressed. The squid is poached for barely two minutes, cooled, and tossed raw-style through a bright red dressing with a bowl of crisp vegetables.
It is one of the best warm-weather Korean dishes: high in protein, very low in fat, and loud with vinegar, garlic and chilli. The pear is worth including, as its sweetness stops the dressing from tasting only sharp.
