Korean Poached Squid Slices
Ojingeo-sukhoe is a Korean poached squid dish where cleaned whole squid is blanched for just two to three minutes in boiling water seasoned with salt, cooking wine, and green onion, then sliced and served with vinegared gochujang. Removing the innards thoroughly and rinsing well is the key step for a clean taste, and the cooking wine in the poaching liquid neutralizes any remaining fishiness. Pulling the squid out promptly and letting it cool briefly prevents carryover cooking from toughening the flesh, preserving smooth, clean-cut slices. The tangy, spicy dipping sauce provides a sharp contrast against the mild squid, turning a minimalist preparation into a dish with genuine depth of flavor.
Adjust Servings
Instructions
- 1
Clean squid by removing innards and rinsing well.
- 2
Boil water with salt, cooking wine, and green onion.
- 3
Poach squid for only 2-3 minutes.
- 4
Remove immediately, cool slightly, and slice.
- 5
Plate and serve with vinegared gochujang.
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Nutrition (per serving)
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