Ojingeo sukhoe

Name: Ojingeo sukhoe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Korean
Ingredients: 600 g squid, cleaned; 1 cucumber; 8 lettuce or perilla leaves; 2 tbsp gochujang; 2 tbsp rice vinegar; 1 tsp sugar (or sweetener); 1 clove garlic; 1 tsp toasted sesame seeds

Blanched squid with chilli sauce

오징어숙회 (ojingeo sukhoe): blanched squid with cucumber and sweet-sour chilli dipping sauce

Features:High protein Quick Dairy free Low calorie

Cuisine:

Korean

Ojingeo sukhoe is a summer favourite in the fishing towns of Gangwon and on Ulleungdo island, where squid are landed overnight and served at home and in harbour restaurants within hours. The squid is scored, blanched for barely a minute so it stays tender, sliced into rings and eaten with crisp cucumber, lettuce and chogochujang, a tangy chilli-vinegar sauce. Suitable as part of a balanced diet: lean protein and fresh vegetables. About 160 kcal and 10 g carbohydrate per portion; the teaspoon of sugar in the sauce is optional, or use a sweetener. The usual mistake is overcooking: squid goes from tender to rubbery after about 90 seconds. Chef's tip: plunge it into iced water the moment it curls, so the cooking stops instantly.

Total time: 15 min
Difficulty: easy
Serves: 4

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Ingredients

Serves4

For the squid

1 ⅓ lb squid, cleanedtubes and tentacles
1 cucumbercut into batons
8 lettuce or perilla leaves

For the chogochujang

2 tbsp gochujang
2 tbsp rice vinegar
1 tsp sugar (or sweetener)optional
1 clove garliccrushed
1 tsp toasted sesame seeds

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Method

0/5 done

Step 1: Score the inside of the 1 ⅓ lb squid, cleaned tubes in a fine criss-cross with a sharp knife, without cutting through.
5 min
Step 2: Bring a pan of water to a rolling boil, add the squid and cook for 60–90 seconds, just until it turns white and opaque and curls up.
2 min
Step 3: Lift straight into a bowl of iced water, then drain well and slice the tubes into rings.
2 min
Step 4: Mix the 2 tbsp gochujang, 2 tbsp rice vinegar, 1 tsp sugar (or sweetener), 1 clove garlic and 1 tsp toasted sesame seeds into a smooth sauce.
2 min
Step 5: Arrange the squid with the 1 cucumber and 8 lettuce or perilla leaves and serve with the sauce for dipping. Eat within the day and keep chilled.
1 min

Nutrition per serving

Calories: 160 kcal
Protein: 24 g
Carbs: 10 g
Fat: 2 g
Fibre: 1 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does ojingeo sukhoe take?: About 15 minutes in total: 10 minutes to prepare and 5 minutes to cook.
How many people does it serve?: 4 as written. Change the servings above the ingredients and every amount scales to match.
What can I use instead of cucumber?: Courgette, same weight (in salads, use young ones).
What can I use instead of rice vinegar?: Cider vinegar with a pinch of sugar, same amount.

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