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Barbecued Squid Rectangles - (Ojingau Bulgogi)

2 1/2 pounds fresh squid - (to 3 lbs) -- body size 8" to 9"
2 tablespoons gochu jang paste - (to 3 tbspns) -- to taste
1 tablespoon soy sauce
3 tablespoons chopped scallion
1 tablespoon chopped garlic
1 tablespoon sugar
1 1/2 tablespoons toasted sesame seeds
1 tablespoon Korean sesame oil
1/4 teaspoon freshly-ground black pepper


Clean the squid, remove the very thin black skin, inner stomach and contents. Remove the tentacles and reserve for another use. Rinse the body well in cold water and drain.


Cut the body into 4 to 6 rectangles. Score each piece 3 times lengthwise and crosswise. Blanch each piece in boiling water for 3 seconds, then quickly remove and drain.


Prepare the seasoning. Mix into a paste all the ingredients except the squid, remembering that the gochu jang is a hot paste and should be added to taste. Mix the squid with the seasoning and let stand for 1/2 hour.


Broil the squid over charcoal or in a gas or electric broiler for only 2 minutes since squid toughens with excessive cooking. The squid may also be panfried with 1 teaspoon corn oil in a skillet over high heat, just enough to sear both sides of the rectangle. The barbecue, however, is the traditional method.


Serve warm with steamed rice


This recipe yields 4 to 6 servings.


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