Sung Anh's Upgraded Ojingeo Bokkeum

Cooking tips 💡

• Since squid shrinks significantly during cooking, cut it larger than you think you need to enjoy a rich texture even after shrinkage.
• Overusing gochujang or doenjang can make the seasoning heavy and mask the squid's natural flavor and aroma. Chef Sung Anh's key tip is to maintain a clean taste with red pepper flakes and oyster sauce.
• When making scallion oil, use low heat and be patient to evaporate the moisture; high heat will burn the scallions before their flavor can infuse.
• To overcome the limitations of home stove heat, actively use a kitchen torch when stir-frying vegetables or after adding the squid to replicate excellent smoky flavor.

Recommended for 🙋

• ⭐Those who want a clean and sophisticated taste instead of the heavy and overly sweet traditional ojingeo bokkeum.
• ⭐Those who want to replicate a high-level smoky flavor at home using a torch and scallion oil extraction techniques.
• ⭐Those who want to fully bring out the natural chewy and firm texture of squid when cooking.