Ojinguh tigim is a popular Korean appetizer before a meal or while drinking a cold mekju.
Very much like the Western calamari dish, it consists of
batter-coated, deep fried squid that are served plain with a dipping
sauce. However, unlike popular dipping sauces such as tartar or
marinara sauce found alongside calamari, this Korean version is usually
served with soy sauce mixed with vinegar and crushed red pepper flakes (gochugaru) which will add some spiciness to each bite.
The body (mantle) can be stuffed whole, cut into
flat pieces or sliced into rings. The arms and tentacles are also fried
since it's edible; the only parts of the squid that is discarded are its
beak and gladius.
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