12.294 Ojingeo Daechim

Cycle 12 – Cycle 24

26 (Tue) October 2021

Ojingeo Daechim


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.

Most of the cost derived from the 3 large scallops, which were excellent.

We also tried jogae tang for the first time.  It was okay.   But totally overpriced at 25,000 won.

In the remaining broth, we ordered ramyeon noodles, a nice way to finish the meal. 

Can’t wait to go back to explore more of the menu.

Again, we cleared the table.  



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