Cook and Scale
Korean Grilled Squid
4 servings · 25 min total
Tender squid marinated in a spicy gochujang glaze and grilled fast over high heat until charred at the edges and just cooked through.
Ingredients
- 600 g squid, cleaned
- 2 tbsp gochujang
- 1 tbsp gochugaru
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- 3 garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp vegetable oil
- 2 spring onion, sliced
- 1 tsp sesame seeds
- 1 lemon, cut into wedges
Contains: Gluten, Soy, Molluscs, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Score and cut the squid — Score the squid bodies in a crosshatch pattern and cut into large pieces.
- 2.
Make the marinade — Mix the gochujang, gochugaru, soy sauce, honey, sesame oil, garlic, and ginger into a marinade and toss with the squid.
- 3.
Marinate the squid — Marinate for 15 minutes at room temperature while the grill heats to high.
- 4.
Grill the squid — Brush the grill with vegetable oil and grill the squid for 2-3 minutes per side until charred and just opaque, taking care not to overcook.
- 5.
Garnish and serve — Scatter with scallions and sesame seeds, and serve with lemon wedges.