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Ojingeo Gui (Spicy Grilled Squid)
4.4 from 39 votes

Ojingeo Gui (Spicy Grilled Squid)

Tender squids (calamari) marinated in a gochujang sauce and quickly grilled

Servings: 4
Course: Main Course, Others

Ingredients

  • 1-1/2 pounds squid 5 to 8 small or 2 medium to large
  • 6 to 8 perilla leaves kkaennip, 깻잎, thinly sliced (more for wraps) - or spring mix, arugula, lettuce, etc.
  • 1/2 lemon
Marinade
  • 2 tablespoons scallion chopped
  • 1 tablespoon garlic minced
  • 1 teaspoon ginger finely grated
  • 1 tablespoon gochugaru gochugaru, Korean red chili pepper flakes
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine or white wine
  • 1 tablespoon sugar
  • 3 tablespoons gochujang gochujang, Korean red chili pepper paste
  • 2 tablespoons corn syrup oligodang, 올리고당, or sugar, Korean
  • 1 tablespoon sesame oil
  • Pinch black pepper
  • 1/2 teaspoon sesame seeds

Instructions

    Cup of Yum
  1. 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 squids well under cold running water. Drain.
  2. In a bowl big enough to hold the squids, combine the marinade ingredients, and stir well.
  3. Add the squids and coat evenly with the marinade, and then marinate in the fridge for about 30 minutes.
  4. Heat a lightly oiled grill or a frying pan until very hot. Add the squids, and sear quickly until the squids curl up and turn opaque, about a minute, depending on the size of your squid. Flip them, and cook for another minute. You can baste with the sauce if you like. Remove the squids. You can pour the remaining marinade to the pan, bring to a boil, and use as extra sauce.
  5. 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.