I used a small variety of squid called hanchi, which has thin flesh and short tentacles. You can also use larger squid for this recipe.
The squid are marinated in a spicy gochujang sauce which gives it an intense flavor with heat!
Typically, the whole squid is grilled over an open flame, but you can also quickly sear it in a hot frying pan.
Serve the squid whole, or cut into bite size rings, with any salad-like vegetables. However, this spicy marinated squid pairs really well with perilla leaves (kkaennip).
|Ojingeo gui (Spicy grilled squid) (Korean Bapsang)|
800 grams (5 small or 2 medium squids)
6 to 8 perilla leaves, thinly sliced (more for wraps) - or spring mix, arugula, lettuce, etc.
2 tablespoons chopped scallion
1 tablespoon minced garlic
1 teaspoon finely grated ginger
1 tablespoon Korean red chili pepper flakes (gochugaru)
2 tablespoons soy sauce
1 tablespoon rice wine
1 tablespoon sugar
3 tablespoons Korean red chili pepper paste (gochujang)
2 tablespoons corn syrup (or sugar)
1 tablespoon sesame oil
1/2 teaspoon sesame seeds
Clean the squid by carefully pulling the tentacles until the innards slip out of the body. Use your fingers to reach inside the tube and remove any remaining parts. Cut the tentacles from the head just below the eyes. Remove the beak from the center of the tentacles. Discard everything except the body and tentacles. Rinse the squid well under cold running water. Drain.
In a bowl big enough to hold the squid, combine the marinade ingredients, and stir well.
Add the squid and coat evenly with the marinade, and then marinate in the fridge for about 30 minutes.
Heat a lightly oiled grill or a frying pan until very hot. Add the squid, and sear quickly until it curls up and turns opaque, about a minute, depending on the size of your squid. Flip them, and cook for another minute. Remove the squid. You can pour the remaining marinade in to the pan, bring to a boil, and use as extra sauce.
Plate them on the sliced perilla leaves or any other vegetable of your choice. Drizzle some lemon juice over, and garnish with a slice of lemon.
For more recipes visit www.koreanbapsang.com.
By Ro Hyo-sun