Ojingeo Sukhoe

Thoroughly clean the fresh squid by removing the internal organs, ink sac, beak, and eyes. Rinse the squid under cold running water.

Bring 1000g of water to a rolling boil in a medium pot. Add 10g of salt to the boiling water.

Carefully add the cleaned squid to the boiling water. Blanch the squid for approximately 1 to 2 minutes, or until it turns opaque and firm. Avoid overcooking to prevent a rubbery texture.