Chewy & Fresh! Rolled Cuttlefish with Scallions (갑오징어강회)
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Indulge in the delightful texture of fresh, plump cuttlefish with this elegant dish, ‘갑오징어강회’ (Gah-oh-jing-uh Gang-hoe), perfect for any occasion! We received some magnificent large cuttlefish and decided its pristine flavor and satisfying chewiness would be best showcased this way, paired with blanched scallions. Simply blanch the scallions briefly, then blanch the cuttlefish. Wrap the tender cuttlefish with the blanched scallions, creating beautiful rolls, and serve with a zesty, spicy-sweet red chili paste sauce (cho-gochujang). The combination of the tangy sauce, crisp scallions, and succulent cuttlefish is simply divine. It’s an excellent accompaniment to drinks like cheongju (rice wine) or makgeolli (Korean rice wine), and a guilt-free late-night snack option!
Ingredients- 1 Large Cuttlefish (대왕 갑오징어)
- 50g Fresh Scallions (쪽파)
- 1 Tbsp Mirin (or Rice Wine) (맛술)
- 1 Tbsp Vinegar (식초)
- 3 Tbsp Red Chili Paste Sauce (Cho-gochujang / 회초장)
Cooking Instructions
Step 1
Bring a pot of water to a rolling boil. Add 1 tablespoon of mirin and 1 tablespoon of vinegar to the boiling water. Wash the scallions thoroughly and trim off any tough root ends. Submerge the scallions in the boiling water for precisely 3 seconds, then immediately remove them. Rinse them under cold running water to stop the cooking process and prevent them from becoming mushy. Gently squeeze out excess water and set them aside.
Step 2
Using the same water the scallions were blanched in, add the prepared cuttlefish. Since these are large, thick cuttlefish, they will need to cook for approximately 4 minutes. (Tip: Regular squid floats, while cuttlefish tend to sink due to their weight, distinguishing them.)
Step 3
Once the cuttlefish is perfectly blanched, rinse it under cold water to ensure it’s clean and to remove any residual gaminess. Slice the blanched cuttlefish into thick, bite-sized pieces. With both the scallions and cuttlefish ready, your main components for the Ganghoe are prepared.
Step 4
Now, it’s time to assemble the Ganghoe. Take one piece of the sliced cuttlefish and place a blanched scallion stalk on top. Roll them together tightly, as if you were making a small sushi roll. Secure the roll by gently twisting or binding it, similar to tying a knot. This forms the basic structure of your Cuttlefish Ganghoe.
Step 5
Arrange the rolled cuttlefish on a serving plate. Continue rolling the remaining cuttlefish with scallions and place them attractively on the plate. Once all pieces are rolled and arranged, cover the plate and refrigerate for at least 10 minutes. Chilling is crucial to achieve the perfect chewy texture.
Step 6
Remove the chilled Cuttlefish Ganghoe from the refrigerator. The cuttlefish should now have a wonderfully firm and chewy texture. Place a small dish of the red chili paste sauce (cho-gochujang) in the center of the plate or serve it alongside. Dip each rolled piece into the sauce and enjoy the exquisite, fresh, and firm taste of the cuttlefish, enhanced by the crisp scallion and the vibrant sauce. Your delicious Cuttlefish Ganghoe is ready to be savored!
