Gap-ojingeo Sukhoe

About the dish

Tender squid enjoyed blanched. Gabojingo-sukhoe is cuttlefish briefly blanched and enjoyed tender. Dipped in cho-gochujang, its chew and sweetness make a springtime delicacy.

Key ingredient

Squid (ojingeo) — very rich in taurine, which aids fatigue recovery and helps support balanced blood sugar, healthy cholesterol and other adult diseases; high in DHA and EPA for children's brain health. In season September; mainly from North Gyeongsang.

Ingredients

Main: cuttlefish, water dropwort, onion · Seasoning: cho-gochujang, minced garlic

Simple recipe

1. Clean the cuttlefish.
2. Blanch in boiling water.
3. Cut into bite-size pieces.
4. Plate with the vegetables.
5. Serve with cho-gochujang.

▶ Watch recipe videos

A Glass · Traditional pairing