Korean Grilled Squid
Tender squid marinated in a spicy gochujang and sesame glaze, then charred on a hot grill. A classic Korean street food that's smoky, savory, and perfectly balanced with heat and umami.
- Total time
- 25 min
- Servings
- 2
- Calories
- 185
- Protein
- 24g
Ingredients
- 500 g squid, cleaned and scored
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 1.5 tbsp sesame oil
- 1 tbsp mirin or rice wine
- 3 cloves garlic, minced
- ½ tbsp ginger, grated
- 1 tsp honey
- 1 tbsp sesame seeds
- 2 stalks scallions, sliced
- 1 tbsp vegetable oil, for brushing
Instructions
- 1
Clean the squid by removing the innards and cartilage. Pat dry with paper towels. Using a sharp knife, score the squid in a crosshatch pattern on the inner side, being careful not to cut all the way through.
- 2
In a bowl, whisk together gochujang, soy sauce, sesame oil, mirin, minced garlic, grated ginger, and honey until smooth.
- 3
Place squid in a shallow dish or zip-top bag. Pour marinade over squid and toss to coat evenly. Marinate for 10–15 minutes at room temperature.
- 4
Preheat grill to high heat (450–500°F). Brush grill grates with vegetable oil to prevent sticking.
- 5
Remove squid from marinade, shaking off excess. Grill squid for 1–2 minutes per side until charred and cooked through. Squid should curl slightly and turn opaque.
- 6
Transfer to a cutting board and slice into bite-sized pieces. Transfer to serving plate and garnish with sesame seeds and sliced scallions. Serve immediately with rice or as a banchan.
Tools you’ll need
- sharp chef's knife
- cutting board
- small whisk
- shallow dish or zip-top bag
- high-heat grill
- grill brush
- tongs
- serving plate
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