I make a lot of different things with squid: soups, stews, steamed dishes, a fermented squid called ojingeojeot, and hot & spicy stir fried squid. Squids are sold frozen where I live, buy when they’re available, always buy fresh squid over frozen.
Posted Friday, February 29th, 2008 at 7:12 pm
Tagged: frozen ohjinguh, frozen squid, 오징어, korean food, korean ingredients, squid
I wanted to make korean squid soup and boiled/steamed squid to dip in red pepper sauce. The soup I want to make is made with gochu jang and raddish in it. I’m not sure what other ingredients go in it, do you know? I’m pretty sure garlic is one of the main ingredients though.
I’m also wanting to make the steamed or boiled squid. Do you boil the squid in water as one whole piece? Or do you cut it in pieces first? How long should I boil the squid for? Do you know how much vinegar and sugar you need to put into the dipping sauce?
I put the whole squid in boiling water to cook it for a few minutes and then cut it into bite size later. The ratio of dipping sauce is posted here. Check the hot spicy sauce (chojang):
Thanks! I’ll try that out.
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