Gap-ojingeo Hoe

About the dish

Cuttlefish plump up in spring, when they fill with roe and their thick flesh turns pleasantly sweet. Sliced raw, chewy yet tender, gap-ojingeo hoe is a springtime delicacy of the west coast.

Key ingredient

Squid (ojingeo) — very rich in taurine for fatigue recovery and keeping cholesterol in check, with DHA and EPA to support growing brains. In season in September, mainly from Gyeongbuk.

Ingredients

Main: cuttlefish, julienned radish, perilla leaves, cucumber · Seasoning: vinegared gochujang, soy sauce, wasabi

Simple recipe

1. Clean the cuttlefish and peel off the skin.
2. Score the flesh and slice it.
3. Prepare the vegetables alongside.
4. Arrange the slices on a plate.
5. Serve with vinegared gochujang and wasabi.

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A Glass · Traditional pairing