AI-generated imageBlanched Squid with Cho-gochujang Dip (Ojingeo Sukhoe, 2 servings)
A simple Korean seafood dish: fully blanch one cleaned squid, slice and serve with sweet-tangy cho-gochujang dipping sauce.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Use pre-cleaned squid with innards and beak removed; check the body cavity and tentacles for residue. Use utensils reserved for raw seafood.
- 02
Bring about 1 L water to a rolling boil. Add the squid, turn as needed to keep it submerged and cook until the thickest part is opaque and fully cooked; cooking time depends on size.
- 03
Lift the cooked squid with clean tongs, drain and cool briefly. Slice the body into rings and cut the tentacles into bite-sized lengths.
- 04
Plate the squid and serve with 2 tbsp ready-made cho-gochujang on the side. Refrigerate leftovers within two hours rather than leaving seafood at room temperature.
Before you cook
Squid is a molluscan seafood allergen. Keep raw squid refrigerated, avoid cross-contamination and cook thoroughly. Check packaged cho-gochujang for soy and wheat. Refrigerate leftovers within 2 hours.
Allergens: SQUID_MOLLUSK, SOY_AND_WHEAT_POSSIBLE_IN_CHOGOCHUJANG
Image & source credits
AI-generated image.
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