AI-generated imageKorean Pan-Grilled Gochujang Squid (Ojingeo-gui), 4 Servings
A Korean grilled-squid dish made by refrigerating cleaned squid in a gochujang-soy marinade and searing it in a pan. Unlike a squid stir-fry, the squid is grilled whole or opened into broad pieces.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Thaw frozen squid in the fridge. Open and pat dry the cleaned tubes; keep raw seafood equipment separate from garnishes.
- 02
Combine scallion, garlic, ginger, chili flakes, soy sauce, rice wine, sugar, gochujang, syrup, sesame oil and seeds into a marinade.
- 03
Coat the squid in sauce, cover, and marinate in the refrigerator for about 30 minutes, never at room temperature.
- 04
Heat and lightly oil a frying pan. Lay the squid out without crowding, and sear the first side while adjusting heat to avoid burning the sweet sauce.
- 05
Turn and cook fully; the body and tentacles should be opaque and firm throughout, with time adjusted to thickness. Discard excess sauce that touched raw squid.
- 06
Serve on washed perilla leaves with optional lemon. Refrigerate leftovers in a covered container within two hours.
Helpful source links
Before you cook
Check squid, soy, sesame and wheat-related sauce allergens. Thaw and marinate refrigerated, keep raw utensils separate, fully cook, and refrigerate leftovers within 2 hours.
Allergens: 오징어(연체동물), 대두, 밀(고추장·간장 제품별 확인), 참깨
Image & source credits
AI-generated image.
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