Korean grilled squid, or gui ojingeo, is a fiery, flavorful explosion of taste that will tantalize your senses. This popular Korean street food boasts a perfect balance of sweet and spicy, achieved through a simple yet effective marinade. Tender squid is charred to perfection on the grill, developing a delightful smoky char that complements the vibrant sauce. The contrasting textures – the chewy squid against the crisp, slightly caramelized marinade – create a truly unforgettable culinary experience. It's surprisingly easy to make at home, even for beginner cooks.
Beyond its deliciousness, Korean grilled squid is incredibly versatile. It's fantastic as a standalone appetizer, a vibrant addition to a larger spread, or even served over rice for a more substantial meal. Ready to experience the magic of this Korean street food classic? Let's dive into the step-by-step instructions to create your own mouthwatering batch of grilled squid.
Tools Needed
- Knife
- Cutting board
- Container
- Grill pan
Ingredients
- Squid
- Soy sauce: 1 tablespoon
- Mirin: 1 tablespoon
- Sesame oil: 1 tablespoon
- Sugar: 1 tablespoon
- Garlic: 5 cloves
- Chili flakes: 1 teaspoon
- Gochujang: 2 tablespoons
- Kimchi
- Scallions
- Sesame seeds
- Cooking oil
Step-by-Step Instructions
Step 1. Prepare the Squid
- Remove the innards, beak, and transparent backbone. You can choose to keep the skin and wings.
- Make diagonal cuts on one side of the body, being careful not to cut through the wings.
Step 2. Marinate the Squid
- Combine soy sauce, mirin, sesame oil, sugar, garlic, chili flakes, and gochujang in a bowl. Mix well.
- Pour the marinade over the squid and let it marinate for at least one hour.
Step 3. Grill the Squid
- Heat oil in a grill pan over medium-high heat. Grill the squid for about two minutes per side, until cooked through.
Step 4. Serve the Squid
- Top the grilled squid with kimchi, scallions, and sesame seeds.
Read more: Perfect Korean BBQ Pork: Yangnyeom Teji Galbi Recipe
Tips
- Be careful not to break the squid while cleaning it.
- Adjust the amount of chili flakes to your preferred level of spiciness.
- The grilling time may vary depending on the thickness of the squid and the heat of your grill.
Nutrition
- Calories: approximately 200-300
- Fat: 10-15g
- Carbs: 15-25g
- Protein: 20-25g
FAQs
1. Can I use frozen squid for this recipe?
Yes, but make sure to thaw it completely and pat it dry before marinating. Frozen squid can release excess water, making it harder to achieve a good char.
2. What can I substitute for gochujang?
While gochujang provides the unique flavor, you can try a blend of gochugaru (Korean chili flakes), doenjang (fermented soybean paste), and a touch of brown sugar for a similar spicy-sweet profile.
3. How do I prevent the squid from becoming tough?
Don't overcook the squid! It cooks very quickly. Grill it just until it's opaque and slightly charred, about 1-2 minutes per side. Overcooking will result in tough, rubbery squid.
With its irresistible blend of sweet, spicy, and smoky flavors, Korean grilled squid is a true culinary masterpiece that's surprisingly simple to recreate at home. This recipe offers a fantastic way to enjoy fresh, flavorful seafood, perfect for a quick weeknight meal or a vibrant addition to your next gathering. So fire up the grill and prepare to be amazed by the deliciousness of this Korean street food favorite!