Korean · Dinner
Korean Grilled Squid
Korean Grilled Squid features scored squid tubes marinated in gochujang, soy sauce, garlic, ginger and sesame oil, then charred over high heat until lightly charred at the edges and tender inside. Served with scallion and sesame seeds over steamed rice, balancing smoky char with sweet-spicy fermented heat.
$7
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
336Calories
33.2gProtein
9.6gFat
32.8gCarbs
9.8gSugar
1.9gFiber
1210mgSodium
425mgChol
1.9gSat Fat
580mgPotassium
75mgCalcium
2.4mgIron
1.5mcgVitamin B12
6mgVitamin C
gluten-free
low-calorie
spice-route
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Rinse squid under cold water, pat dry, and score a shallow crosshatch pattern into the flesh with a sharp knife, cutting no more than halfway through.
2
Marinate
Whisk gochujang, soy sauce, minced garlic, grated ginger, sesame oil and honey together in a small bowl. Toss squid in the mixture, cover, and marinate for 20 minutes.
3
Char
Heat a grill or grill pan over high heat and brush lightly with vegetable oil. Lay squid down and grill for 2 to 3 minutes per side until opaque white with dark char lines.
4
Plate
Transfer squid to a cutting board and slice into bite-sized strips. Arrange over rice, scatter scallion and sesame seeds on top, and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g squid, cleaned and scored
- 2 tbsp2 tbsp gochujang
- 2 tbsp2 tbsp soy sauce
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp honey
- 1 tsp1 tsp fresh ginger
- 22 scallion
- 2 tsp2 tsp toasted sesame seeds
- 2 tsp2 tsp vegetable oil, for the grill
- 1 cup196g cooked white rice, to serve
