Tender Squid and Fresh Scallions Rolls (Ojingeo Jokpa Kanghoe)
Tender Squid and Fresh Scallions Rolls (Ojingeo Jokpa Kanghoe)
A Seasonal Scallion Dish with Squid
As spring arrives, the vibrant green scallions capture our attention with their fresh appearance. When rolled up with chewy squid and dipped in a spicy-sweet gochujang sauce, they become the delicious Ojingeo Jokpa Kanghoe. Adding colorful bell peppers makes this seasonal dish even more beautiful than flowers, lifting your spirits and making it a perfect side dish for special occasions.
Ingredients- 1 squid
- 2 handfuls of scallions
- 1 Tbsp coarse salt (for blanching scallions)
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 3 Tbsp gochujang (Korean chili paste)
- 4 Tbsp vinegar
- 1.5 Tbsp sugar
- 1 Tbsp corn syrup or oligosaccharide
- 3 Tbsp cider (or lemon-lime soda)
Cooking Instructions
Step 1
First, let’s prepare the fresh spring scallions. Trim off the root ends of the scallions, and wash them thoroughly under running water several times to remove any dirt or debris. Ensure they are clean.
Step 2
Now it’s time to blanch the scallions. Bring a pot of water to a boil. Once boiling, add 1 tablespoon of coarse salt and carefully dip the head parts of the scallions into the water.
Step 3
Submerge the green leafy parts of the scallions into the boiling water as well. Blanch for about 10 seconds, then immediately remove them and rinse under cold water. Blanching briefly helps retain their vibrant color and crisp texture. Avoid overcooking, as they can become mushy.
Step 4
It’s crucial to drain the blanched scallions thoroughly. Place them in a colander to let the water drip off, or gently squeeze out excess water with your hands. Remaining moisture can cause the rolls to fall apart.
Step 5
Prepare the bell peppers to add a burst of color. Slice the red and yellow bell peppers into thin strips, similar in length to the scallions. They will add a beautiful, festive look, like wearing colorful ribbons.
Step 6
Let’s prepare the chewy squid. If you’ve bought pre-cleaned squid, removing the skin is easier. Gently rub the skin with coarse salt and peel it off diagonally. This method helps remove the slimy skin cleanly.
Step 7
Make diagonal cuts on the inside of the squid. This step is optional, but it helps the squid absorb flavors better and creates a more aesthetically pleasing roll.
Step 8
Now, let’s cook the squid. When you add the whole squid to boiling water, it will curiously curl up as it cooks. It’s best to blanch it for only about 1 to 2 minutes. Overcooking will make the squid tough and less enjoyable, so aim for a tender texture.
Step 9
Slice the cooked squid into strips that are about the same length as the bell peppers. This will make it easier to roll neatly.
Step 10
Now it’s time to assemble the rolls! Arrange the squid and sliced bell peppers nicely on top of a blanched scallion. Roll them up tightly, like making a sushi roll. Tuck the end of the scallion into the filling to secure the roll.
Step 11
Finally, let’s make the delicious and tangy dipping sauce. In a bowl, combine 3 tablespoons of gochujang, 4 tablespoons of vinegar, 1.5 tablespoons of sugar, 1 tablespoon of corn syrup, and 3 tablespoons of cider. Mix well. Taste the sauce and adjust the sugar and vinegar to your preference for a perfectly balanced sweet and sour flavor. Enjoy dipping your Ojingeo Jokpa Kanghoe into this delightful sauce!
