Tender and Chewy Cuttlefish Jangjorim
Tender and Chewy Cuttlefish Jangjorim
(Easy Meal Prep) Quick Cuttlefish Jangjorim for a Delicious Meal
Here’s a simple and delicious Jangjorim (braised dish) made with cuttlefish and quail eggs. Instead of making a large batch that can lose its flavor over time, this recipe allows you to easily prepare a small, satisfying portion perfect for a single meal. The tender yet chewy texture of the cuttlefish, combined with the savory quail eggs and crisp Korean green chili peppers, creates a flavor that will have you reaching for more rice.
Main Ingredients- 2 Korean Cuttlefish
- 10 Boiled Quail Eggs
- 5 Korean Green Chili Peppers (Ggwari Gochu)
- 1 Red or Cheongyang Pepper (optional, for spice and color)
- 1/3 tsp Cornstarch (or All-Purpose Flour)
- 5 Tbsp Water
Braising Sauce- 1 Tbsp Soy Sauce (Jin-ganjang)
- 1 Tbsp Rice Wine (Mirin or Cheongju)
- 1 Tbsp Plum Extract (Maesilcheong)
- 1 tsp Oyster Sauce
- 1/2 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Soy Sauce (Jin-ganjang)
- 1 Tbsp Rice Wine (Mirin or Cheongju)
- 1 Tbsp Plum Extract (Maesilcheong)
- 1 tsp Oyster Sauce
- 1/2 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Start by preparing 2 fresh Korean cuttlefish. Choosing good quality cuttlefish is the first step to a delicious dish.
Step 2
Have your 10 pre-boiled quail eggs, 5 washed Korean green chili peppers (Ggwari Gochu), and 1 red or Cheongyang pepper ready. The latter adds a nice kick and vibrant color.
Step 3
Carefully remove the hard cartilage (bone) from the cuttlefish. Also, remove the ink sac and the beak located between the tentacles. Ensure all internal parts and the beak are thoroughly cleaned out.
Step 4
Peel off the thin, dark outer skin from the cuttlefish body. Removing this skin will result in a more tender texture.
Step 5
Place the cleaned cuttlefish in a bowl and sprinkle with 1/3 tsp of cornstarch (or flour). Gently massage the cornstarch onto the cuttlefish. This helps remove any remaining impurities and ensures a cleaner, more springy texture after blanching. Rinse thoroughly under cold water and drain well.
Step 6
Bring a pot of water to a rolling boil over high heat. Once boiling, add the prepared cuttlefish and blanch for only about 30 to 40 seconds. Be careful not to overcook, as this can make the cuttlefish tough. Immediately remove and rinse under cold water to stop the cooking process. Drain well.
Step 7
Cut the blanched cuttlefish into bite-sized pieces, approximately 2-3 cm in length. Cutting them too small might diminish the satisfying chewiness.
Step 8
To help the Ggwari Gochu absorb the flavors, pierce each pepper 2-3 times with a fork or skewer. This will allow the braising sauce to penetrate nicely.
Step 9
Wash the red or Cheongyang pepper, remove the seeds, and finely chop it. Use Cheongyang pepper for more heat or red pepper for color.
Step 10
Now, let’s make the braising sauce. In a small bowl, combine 1 Tbsp soy sauce, 1 Tbsp rice wine, 1 Tbsp plum extract, 1 tsp oyster sauce, and 3 Tbsp water. Whisk until well combined. This balanced sauce is key to delicious Jangjorim.
Step 11
Prepare the cornstarch slurry for thickening. In a separate small bowl, mix 1/3 tsp cornstarch with 2 Tbsp water until smooth and lump-free. This will add a lovely sheen and slightly thicker consistency to the sauce.
Step 12
Time to braise! Pour the prepared sauce into a wok or a wide pan and heat over medium-low heat. Once the sauce begins to bubble, add the Ggwari Gochu, quail eggs, and chopped pepper. Cover the pan and let it simmer for about 2-3 minutes over medium-low heat, allowing the flavors to meld.
Step 13
Add the cuttlefish pieces to the pan and increase the heat to high. Stir gently but quickly, allowing the sauce to coat the cuttlefish as it thickens. Keep stirring to prevent sticking and burning.
Step 14
To help the sauce bind and thicken beautifully, slowly drizzle the cornstarch slurry around the edges of the pan while stirring continuously. The sauce should thicken and become glossy. Finally, stir in 1/2 Tbsp sesame oil and 1 Tbsp toasted sesame seeds for a fragrant finish.
Step 15
Transfer the beautifully cooked Cuttlefish Jangjorim to a serving dish. This flavorful and satisfying side dish is perfect with a bowl of hot steamed rice. Enjoy!
