Tender and Delicious Boiled Squid (Ojingeo Sukhoe)
Tender and Delicious Boiled Squid (Ojingeo Sukhoe)
From Prep to Perfect: Easy Boiled Squid Recipe
Today, we’re making perfectly boiled squid (Ojingeo Sukhoe)! This simple yet delicious dish offers a wonderfully chewy texture that’s a favorite in Korean cuisine. Let’s get started!
Main Ingredients- 2 Squids (choose fresh ones)
- 1 Tbsp Coarse Salt (helps remove fishiness and achieve a firm, springy texture)
Cooking Instructions
Step 1
Let’s start with preparing the squid. Carefully insert scissors into the back of the squid’s body and gently cut it open. Remove the innards and the quill (a thin, transparent bone), then rinse the squid thoroughly under cold running water.
Step 2
Bring a generous amount of water to a rolling boil in a pot. Once the water is boiling, add the prepared squid whole. To prevent the squid from becoming tough, it’s best to boil it over high heat for about 5 minutes. Aim for no more than 6 minutes.
Step 3
During the boiling process, the skin might peel slightly. This is perfectly normal and won’t be noticeable once the squid is sliced. While boiling for just 3 minutes is said to minimize skin damage, the exact cooking time can vary depending on the squid’s size and thickness. I boiled mine for about 5 minutes to be safe, which resulted in a wonderfully chewy yet tender texture.
