O-jing-o Bomb Recipe

Prepare squid

If not already cleaned, rinse squid tentacles under cold water, remove any cartilage and excess skin, and pat dry with paper towels. Trim to bite-size lengths (2–3 inches) if needed.

Make marinade

In a medium bowl combine 3 tbs gochujang, 2 tbs honey, 1.5 tbs soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, 2 minced garlic cloves, 1 tsp grated ginger, 1 tsp gochugaru (or paprika), 0.5 tsp kosher salt, and 0.25 tsp black pepper. Whisk until smooth. Stir in sliced scallion and 1 tsp toasted sesame seeds.

Marinate squid

Toss the cleaned squid tentacles with about two-thirds of the marinade (reserve the rest as a finishing sauce). Massage the sauce into the tentacles and let sit for 10–15 minutes at room temperature (or up to 30 minutes in the refrigerator). Avoid marinating much longer to prevent rubberiness.

Cook squid

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tbs vegetable oil. When very hot, add the marinated tentacles in a single layer and sear for 1–2 minutes without moving to get caramelization. Toss and cook another 30–60 seconds until opaque and nicely glazed — total cook time should be about 2–3 minutes. Immediately add the reserved marinade and toss for 20–30 seconds until glossy and heated through. Remove from heat to avoid overcooking.

Finish

Transfer the cooked tentacles to a platter, sprinkle with additional toasted sesame seeds and sliced scallion. Squeeze a lemon wedge over if using.

Cook noodles

Bring a large pot of water to a boil. Add the glass noodles and cook according to package instructions (usually 6–8 minutes) until tender but still chewy. Drain and rinse under cold water. Cut the noodles with scissors into 8–10 inch lengths for easier eating and toss with 1 tsp sesame oil to keep them from sticking.

Prepare vegetables

While noodles cook, heat 1 tsp vegetable oil in a skillet over medium heat. Sauté the sliced onion, julienned carrot, and mushrooms with 1 minced garlic clove for 2–3 minutes until softened and fragrant. Season with a pinch of salt. Briefly stir-fry the blanched spinach just to heat through or mix it in raw after squeezing excess water out.

Combine and season

In a large bowl, combine the noodles and cooked vegetables. Add 2 tbs soy sauce, 1 tsp sugar, and 1 tbs sesame oil. Toss thoroughly to distribute seasoning evenly. Adjust soy sauce or sugar to taste. Sprinkle 0.5 tsp toasted sesame seeds and toss again. Keep warm until plating.

Prepare broccoli

Steam broccoli florets until bright green and just tender, about 3–5 minutes depending on size. Season lightly with a pinch of salt and a few drops of sesame oil or lemon if desired.

Boil and prepare egg

If egg not already cooked, place egg in boiling water and boil for 7 minutes for a slightly soft yolk or 9–10 minutes for fully set. Cool in ice water, peel and halve.

Prepare mandoo

Heat and cook two mandoo dumplings according to package or your preferred method: steam for 6–8 minutes, or pan-fry with a little oil for 2–3 minutes per side until crisp, finishing with a splash of water and a lid to steam for 1–2 minutes. Serve with 2 tbs soy dipping sauce or ponzu.

Assemble plate

On a serving plate or bowl arrange a portion of japchae, place a pile of the hot glazed O-Jing-O Bomb squid tentacles beside it, add steamed broccoli, cucumber slices, lettuce leaves, two mandoo dumplings, and the halved boiled egg. Garnish the squid with extra scallion and sesame seeds. Provide lemon wedges and extra sauce on the side.

Serving suggestion

To eat, spoon japchae into a lettuce leaf, add a few tentacles, cucumber, a piece of broccoli and a slice of egg or mandoo. Wrap and enjoy. Best served immediately while squid is hot and glazed.