Ojingeochae Bokkeum translates:- (Chilli sun-dried squid) , Fried egg noodles , Squid ink , toasted sesame seeds , ginger mint , kaffir lime leaves , garlic chives and edible flower.
To make this dish is very simple and starts by soaking the sun-dried squid in cold water for about 10-15 minutes. While this is soaking I brought a small saucepan of salted water to the boil and cooked some egg noodles, these were then drained arranged into two piles and shallow fried to crisp them up. In a separate saucepan I placed chilli paste, honey, soy sauce, minced garlic and rice wine and brought to a simmer. Once the sauce is mixed and heated I added the drained squid and coated well simmering for about another minute or so until the sauce is almost dry. The squid was then removed from the heat and set aside to plate. In a skillet I lightly toasted some sesame seeds just enough to release some oils and give maximum flavour to the dish.
In presenting this plate a first placed a brush stroke of squid ink on to the plate using a pastry brush. In a pile at the start of the brush stroke I cut short lengths of garlic chives from the backyard to resemble seaweed or sea grass. On top of this I placed the first nest of noodles and arranged the tip of the squid head on top of the noodles. Placing another nest of noodles on top of the squid to look like the squid has swam into the netting of noodles and released ink in distress. On the the remaining section of the head showing i sprinkled the toasted sesame seeds and to garnish the dish I placed shredded kaffir lime leaves, a ginger mint sprig and cinnamon myrtle flower on top of the fried egg noodles.