Ojingeo Twigim

Thoroughly clean the squid, removing the innards, beak, and clear cartilage. Pat the squid bodies very dry with paper towels.

Score the inside surface of the squid bodies in a crisscross pattern, being careful not to cut all the way through. Cut the scored squid bodies into bite-sized pieces, approximately 5cm x 2cm.

Season the prepared squid pieces with 1 gram of salt and the black pepper. Toss gently to coat evenly.