Tender Boiled Squid (Ojingeo Sookhoe)
Boiling Fresh Squid Perfectly in Just 5 Minutes
I’ve finally brought home some fresh, raw squid! I debated whether to buy it for a while, and it’s been about 10 months since I last enjoyed squid since March of last year. I only bought one, and I wondered who it would be enough for. Should I bulk it up with vegetables? What should I do? Then, my partner expressed a desire to truly savor the taste of squid and asked for it to be boiled simply as ‘Ojingeo Sookhoe’. While it looks easy, achieving that perfect chewy yet tender texture requires a little know-how. Let me share how to make delicious boiled squid in just 5 minutes!
Ingredients- 1 fresh squid
- Plenty of water
- Chogochujang (store-bought or homemade)
Cooking Instructions
Step 1
First, carefully remove the squid’s innards and rinse it thoroughly under running water. You can leave the skin on, but if you prefer a cleaner and softer texture, peeling it off is recommended. To peel, grip the skin with a paper towel or coarse salt and pull; it should come off easily. I peeled mine by hand, and it came off surprisingly well!
Step 2
The squid’s tentacles have suckers that can hold dirt or debris. Rub them vigorously with coarse salt to ensure they are cleaned thoroughly. This step not only removes any unpleasant odor but also makes the tentacles delightfully firm.
Step 3
Fill a pot with plenty of water and bring it to a rolling boil. Once the water is boiling, carefully add the prepared squid whole. Let it boil for about 5 minutes, turning it gently occasionally. You’ll notice the squid’s body puff up and become nicely rounded as it cooks. Maintain medium heat throughout the boiling process.
Step 4
Once the squid is perfectly cooked, remove it from the boiling water and let it cool slightly. Then, slice the squid body into bite-sized pieces, about 1 to 1.5 cm thick. Separate the tentacles and cut any long ones in half. See how simple it is to make boiled squid! I used a fresh bottle of chogochujang that came with a takeout order, but feel free to make your own or use your favorite dipping sauce.
