Best for: A fast, fiery seafood plate from the grill.
Ojingeo gui marinates whole squid in a gochujang sauce and grills it hot and fast, so the squid stays tender under a charred, spicy glaze. Scored tubes curl into ribbons as they cook, catching extra sauce in every ridge.
Grill: Direct high heat; 475–500°F. Equipment: Grill, bowl, tongs, cutting board, thermometer.
Ingredients
Marinate: 20 minutes. Total: 43 minutes.
Squid and marinade
- 1 1/2 lb whole squid, cleaned, tubes scored in a crosshatch
- 2 tablespoons gochujang (Korean red chile paste)
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon soy sauce
- 1 tablespoon honey (or sugar)
- 1 tablespoon toasted sesame oil
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
To finish
- 1 tablespoon neutral oil, for the grate
- 2 scallions, thinly sliced
- 1 teaspoon toasted sesame seeds
- 1 lemon, cut into wedges
Directions
Stir the gochujang, gochugaru, soy sauce, honey, sesame oil, garlic, and ginger into a marinade. Toss the squid through it, cover, and refrigerate for 20 minutes.
Heat the grill to 475–500°F direct heat and oil the grate. Lift the squid from the marinade, letting the excess drip off; reserve the marinade.
Grill the tubes and tentacles for 2–3 minutes per side, until opaque, curled, and charred at the edges and the thickest parts reach 145°F. Squid toughens with long cooking, so work fast.
Simmer the reserved marinade in a small pan for 1 minute to use as a finishing glaze.
Slice the tubes into rings on a cutting board and pile them with the tentacles on a platter.
Spoon the warm glaze over, finish with the scallions and sesame seeds, and serve with lemon wedges.
Grilling tip: Score the squid tubes in a shallow crosshatch — it keeps them from curling into tubes and gives the glaze more edges to cling to.
