Ojingeo (Korean Squid)

Ojingeo (오징어) is the Korean word for squid, and it is one of the most consumed seafoods in Korea. Unlike many cultures where squid is a secondary ingredient, Koreans celebrate ojingeo in its own right, across a huge variety of preparations: grilled whole (통오징어 구이), dried and roasted (마른 오징어), stir-fried with gochujang (오징어볶음), as a topping on bibimbap, in soups, braised (오징어조림), or served raw as hoe. The East Sea coast, particularly around Gangneung, Donghae, and Sokcho, is Korea's primary squid-fishing region. The fishing boats that return at night with their distinctive blue lights shining across the water are an iconic sight of Korea's east coast. Gangneung's Jumunjin Port is one of Korea's busiest squid fishing harbors. Perhaps the most iconic ojingeo experience is the whole grilled squid (통오징어 구이) sold at seaside markets and street stalls. The squid is grilled over charcoal until slightly charred, then glazed with a spicy-sweet sauce and served whole on a skewer. The smell of grilling squid is inseparable from Korean seaside towns.