Korean Raw Squid: A Delicacy in Korean Cuisine – Seaco Online
Left Continue shopping
Your Order

You have no items in your cart

You might like
Promotion
Read more
Seaco-online.com completes revamp of our website to bring you a better seafood buying experience!

Korean Raw Squid: A Delicacy in Korean Cuisine

If you're a fan of seafood, you've probably heard of Korean raw squid. This dish is a staple of Korean cuisine and is enjoyed by locals and tourists alike.

While it may seem intimidating to try raw squid, it's actually a delicious and unique experience that's worth trying at least once.

A live squid with translucent body and tentacles, displayed on a plate with garnishes

Preparing Korean raw squid involves cleaning and slicing the squid into thin strips.

It's then served raw with a variety of dipping sauces and seasonings.

The texture of the squid is slightly chewy and the flavour is mild, making it a great canvas for the bold flavours of the dipping sauces.

Korean raw squid has a cultural significance in Korea and is often enjoyed as a celebratory dish during special occasions.

It's also a popular street food and can be found at many markets and food stalls throughout the country.

If you're interested in trying Korean raw squid, it's important to find a reputable restaurant or vendor that sources their squid from a safe and sustainable source.

Key Takeaways

  • Korean raw squid is a staple of Korean cuisine and is enjoyed by locals and tourists alike.
  • Preparing Korean raw squid involves cleaning and slicing the squid into thin strips and serving it raw with a variety of dipping sauces and seasonings.
  • Korean raw squid has a cultural significance in Korea and is often enjoyed as a celebratory dish during special occasions.

Preparing Korean Raw Squid

Squid being cleaned and sliced for Korean raw dish

Korean raw squid, also known as ojingeo-hoe, is a popular seafood dish in Korea. It is a healthy and nutritious dish that is easy to prepare. Here are some tips on how to prepare Korean raw squid:

Selecting the Best Squid

When selecting squid for Korean raw squid, it is essential to choose fresh squid.

Look for squid that has clear eyes, firm flesh, and a fresh smell.

If possible, buy live squid and prepare it immediately before serving.

Cleaning and Preparation Techniques

Cleaning and preparing squid can be a bit tricky, but it is essential to ensure that the dish is safe to eat.

First, rinse the squid under cold running water to remove any dirt or debris.

Next, remove the head, tentacles, and internal organs.

Cut the body of the squid into thin slices, and then score the flesh diagonally to create a diamond pattern. This will help the squid to absorb the marinade and seasoning.

Marinating and Seasoning

To make the marinade, mix together garlic, ginger, soy sauce, sesame oil, sugar, salt, gochujang, and gochugaru.

Add the sliced squid to the marinade and mix well.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

When ready to serve, sprinkle sesame seeds over the top of the squid.

Serving Suggestions

Korean raw squid is typically served as a side dish, or banchan, along with rice and other Korean dishes such as kimchi and gimbap.

It is also a popular addition to lunchboxes, or dosirak.

Storage Advice

If you have any leftovers, store them in an airtight container in the refrigerator.

Korean raw squid can be kept in the fridge for up to two days.

Health and Nutrition

Korean raw squid is a healthy and nutritious dish that is low in calories and high in protein.

Squid is also a good source of omega-3 fatty acids, which are essential for heart health.

However, it is important to note that squid is high in cholesterol, so it should be consumed in moderation as part of a healthy diet.

Cultural Significance

A table set with fresh raw squid, surrounded by eager diners in a bustling Korean market

Korean cuisine is known for its bold and complex flavours, and raw squid is no exception. This dish has a rich cultural context and plays an important role in Korean food traditions.

Raw Squid in Korean Cuisine

Raw squid, or ojingeochae in Korean, is a popular ingredient in Korean cuisine.

It is often used to make dishes such as ojingeochae muchim, a spicy and tangy squid salad, and ojingeochae bokkeum, a stir-fried squid dish.

These dishes are often served as banchan, or side dishes, alongside other Korean recipes.

Popular Korean Raw Squid Dishes

One of the most popular raw squid dishes in Korea is ojingeo bokkeum.

This spicy stir-fried squid dish is made with a variety of ingredients, including Korean chili pepper, garlic, and onion.

It is a staple at many Korean restaurants and is enjoyed by locals and tourists alike.

Global Influence and Availability

In recent years, Korean cuisine has gained popularity around the world, and raw squid dishes are no exception.

Korean restaurants can now be found in many major cities, including New York, and raw squid dishes are often featured on their menus.

Additionally, Korean chili pepper and other Korean ingredients are becoming more widely available in international cuisine.

Frequently Asked Questions

A plate of raw Korean squid with a side of dipping sauce, surrounded by chopsticks and a small dish of pickled vegetables

Where can I find Korean raw squid for purchase?

You can find Korean raw squid at most Asian markets or online grocery stores that specialize in Korean cuisine.

Look for fresh or frozen squid that is suitable for raw consumption.

Make sure to buy from a reputable source and check the quality and freshness of the squid before purchasing.

How do you prepare a traditional Korean raw squid dish?

The most popular way to prepare Korean raw squid is by slicing it into thin pieces and serving it raw with a spicy gochujang-based dipping sauce.

The squid can also be lightly grilled or pan-fried for a different texture.

To ensure the safety of raw squid consumption, it is recommended that you freeze the squid for at least 24 hours before slicing and serving.

What are some popular side dishes to serve with Korean raw squid?

Korean raw squid is often served with a variety of side dishes, including kimchi, pickled vegetables, and steamed rice.

These side dishes help to balance out the strong flavour of the squid and add a variety of textures and flavours to the meal.

Can you recommend a recipe for Korean seasoned squid?

One popular recipe for Korean seasoned squid is Ojingeochae-muchim, which is a seasoned dried shredded squid dish.

The squid is marinated in a mixture of soy sauce, sesame oil, sugar, and vinegar, then served cold as a side dish or snack. You can find the recipe here.

What is the proper way to consume Korean salted squid?

Korean salted squid, also known as Ojingeo-jeot, is a type of side dish that is preserved by salting and fermenting thinly sliced squid.

It is typically served cold as a side dish, and can be eaten on its own or mixed with rice.

To enjoy the full flavour of the dish, it is recommended that you eat it slowly and savour each bite.

What exactly are fermented squid guts and how are they used in Korean cuisine?

Fermented squid guts, also known as Myeongnan-jeot, is a type of Korean side dish that is made by fermenting the intestines of squid.

It has a strong, salty flavour and is often used as a seasoning for soups, stews, and other dishes.

It is an acquired taste and may not be suitable for everyone.