12.294 Ojingeo Daechim

Cycle 12 – Cycle 24

26 (Tue) October 2021

Ojingeo Daechim

4.0

at Chojangjib

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

As noted yesterday, we have a favorite local restaurant. In the history of GMTD, I can’t recall if I’ve eaten dinner at the same restaurant two days in a row.

The dip comprised mayo + chopped chilies + minced garlic; mayo is a common condiment for dried squid in pubs (see for example 12.245 Ban Geon Ojingeo Ddangkong).

Ojingeo Daechim is a Korean dish. Actually more of a technique, “daechim” simply meaning to parboil. Ojingeo (squid) is often parboiled and served as is, with chogochujang on the side as a dip. A staple item at establishments offering cheap/humble/simple seafoods.

Reminded me of a similar appetizer at an Italian restaurant (see 12.123 Grilled Spear Squid), making me wonder, and hope, that squid + minari is becoming a standard combo.

The ojingeo daechim here was amazing. The squid itself was pristinely fresh, with plump, soft, juicy, savory, delicious flesh – would’ve been happy there, hadn’t been expecting anything beyond that when we ordered it. But the restaurant took it to another level by including a salad of minari dressed in an exquisite dressing of soy sauce + gochugaru + vinegar + magic. The bitterness of the minari pairing perfectly with the brininess of the squid. A bit pricy at 18,000 won, but worth it.