Ojingeo Gui (Spicy Grilled Squid)

Method5 steps

1. 1

   Step 1: Clean the squid (1 1/2 pounds) by pulling the tentacles out with the innards and removing any remaining innards and the clear internal quill from each tube. Cut the tentacles off just below the eyes and remove the beak. Keep only the body and tentacles. Rinse thoroughly under cold running water and drain.

   Uses 1 1/2 pounds whole squid (5–8 small or 2 medium-large) · Cold running water, as needed to clean squid

   
2. 2

   Step 2: Mix the marinade in a bowl large enough for the squid: chopped scallion (2 tablespoons), garlic (1 tablespoon), ginger (1 teaspoon), gochugaru, soy sauce (2 tablespoons), rice or white wine, the base 1 tbsp sugar, gochujang (3 tablespoons), 2 tbsp Korean corn syrup/oligodang OR the additional 2 tbsp sugar alternative, sesame oil (1 tablespoon), black pepper and sesame seeds (1/2 teaspoon).

   Uses 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 (or white wine) · 1 tablespoon sugar · 3 tablespoons Korean red chili pepper paste

3. 3

   Step 3: Coat the cleaned squid evenly with the prepared marinade and marinate in the refrigerator for about 30 minutes.

   Refrigerate the marinating squid · 30 minUses Cleaned drained squid · Prepared marinade

4. 4

   Step 4: Heat a lightly oiled grill or frying pan until very hot. Sear the marinated squid about 1 minute per side as a guide, turning and continuing as needed until opaque and cooked through; avoid overcooking. If using leftover raw-contact marinade for basting or extra sauce, bring it to a full boil in a separate pan before using it.

   Grill each side until opaque and cooked through · 1 minUses Marinated squid and raw-contact marinade · A little cooking oil, to lightly oil the grill or pan

5. 5

   Step 5: Plate the cooked squid over thinly sliced perilla leaves (6–8) OR the prepared alternative leafy greens. Use the half lemon for a little juice over the squid and a slice for garnish. Serve with the boiled extra sauce if using.

   Uses Cooked squid and boiled extra sauce if used · 6–8 perilla leaves, thinly sliced · Prepared spring mix, arugula or lettuce instead of perilla leaves (optional) · 1/2 lemon