Korean Poached Squid Slices
Quick answer
- Total time
- 16 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
The squid comes out of the boiling water after 2 to 3 minutes, once the flesh turns opaque white and curls a little.
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Left in a pile, it keeps cooking in its own heat and toughens, which is why the pieces are spread out to cool. The body is cut into rings and served with chogochujang (vinegared chili paste) before it gets too cold.
Ingredients
Instructions
- 1
Clean the two whole squids by removing the innards, transparent backbone, and skin.
Rinse under cold running water, rubbing away any slime, then drain well so the blanching water stays clean and the flavor remains mild.
- 2
Add 900 ml water, 1 teaspoon salt, 1 tablespoon cooking wine, and half a green onion to a pot.
Bring it to a full rolling boil over high heat so the squid surface cooks quickly.
- 3
When the water is fully boiling, add the squid and poach for only 2 to 3 minutes.
Remove it as soon as the flesh turns opaque white and curls slightly, before the texture tightens.
- 4
Set the poached squid in a strainer to drain, then cool it briefly at room temperature.
Spread the pieces out instead of piling them up, because trapped heat can keep cooking the flesh.
- 5
Slice the body into 1 cm rings, keeping the round shape intact.
Cut only the larger tentacle sections into bite-size pieces, drawing the knife cleanly through so the tender surface is not crushed.
- 6
Arrange the squid on a plate without crowding the slices, and serve with 3 tablespoons vinegared gochujang sauce.
Do not serve it icy cold. It tastes best while still springy and lightly cooled.
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