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Ojingeo bokkeum
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Ojingeo bokkeum, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Ojingeo bokkeum. Ojingeo bokkeum (오징어볶음), a Home dish from South Korea. Here is the whole thing, one move at a time.
On screen. Ojingeo bokkeum
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Ojingeo bokkeum, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Ojingeo bokkeum. Ojingeo bokkeum (오징어볶음), a Home dish from South Korea.
On screen. Ojingeo bokkeum
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out squid, gochujang, gochugaru, yellow onion, carrot. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Wide skillet or wok, Scale, Spatula.
On screen. Wide skillet or wok · Scale · Spatula
Scene 5 · step · 7s
Step 1
Shot. Ojingeo bokkeum: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Ojingeo bokkeum. Heat to medium-high heat, pan about 375°F / 190°C and give it 5 minutes so the surface is actually hot. Weigh squid, gochujang, gochugaru, yellow onion, carrot, scallion, toasted sesame oil, granulated sugar, kosher salt. Ojingeo bokkeum is cooked in Home as its own plate, not as a copy of a restaurant menu. Score the squid, stir-fry it quickly with onion in gochujang so it curls and the sauce clings. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Ojingeo bokkeum: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Ojingeo bokkeum is cooked in south korea. Also called 오징어볶음. Sauté means movement. If the food sits still the whole time, it is steaming.
On screen. Ojingeo bokkeum is cooked in south korea. Also…
Scene 7 · step · 7s
Step 3
Shot. Ojingeo bokkeum: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Ojingeo bokkeum, until the edges take a little color. Do not crowd the pan. Brown in two batches if the pieces touch.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Ojingeo bokkeum: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Sauté 14 min in real time.
Voiceover. Add the remaining weighed foods and cook Ojingeo bokkeum at medium-high heat, pan about 375°F / 190°C. Start checking at 14 minutes. Ojingeo bokkeum is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
On screen. Add the remaining weighed foods and… · Sauté 14 min
- 🇰🇷 South KoreaEast Asiasig-south-korea-ojingeo-bokkeum-sig-south-korea-ojingeo-bokkeum-9
Step 5
step · south-korea
Scene 9 · step · 6s
Step 5
Shot. Ojingeo bokkeum: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Ojingeo bokkeum, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Ojingeo bokkeum, not the…
- 🇰🇷 South KoreaEast Asiasig-south-korea-ojingeo-bokkeum-sig-south-korea-ojingeo-bokkeum-10
Step 6
step · south-korea
Scene 10 · step · 7s
Step 6
Shot. Ojingeo bokkeum: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Ojingeo bokkeum for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in south korea, with the sauce or garnish that belongs to it. Film Ojingeo bokkeum in this shot order and no other: the main piece taking a deep browning; a tight shot of the crust or surface; tongs turning one piece; fish just turning opaque and flaking. Slate words for the editor: opaque, frost, undercrust, kiln, zephyr, oven, gloss, bloom, quiet, grove.
On screen. Rest Ojingeo bokkeum for 5 minutes,… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Ojingeo bokkeum is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Ojingeo bokkeum looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Ojingeo bokkeum turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Ojingeo bokkeum, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 131 calories, with 14.8 grams of protein. Pai marks it Moderate.
On screen. 131 kcal · 14.8 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Ojingeo bokkeum
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Ojingeo bokkeum from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.