One 1-pound squid, skin and guts removed,
cleaned with tentacles left whole
Marinade -
1 tbsp Korean hot pepper paste (gochujang)
1 tbsp soy sauce
2 tbsp granulated sugar
2 tbsp Korean rice wine
1/4 tsp minced garlic
1/8 tsp grated fresh ginger
1 tbsp corn syrup
1.5 tbsp red pepper powder
pinch of black pepper
Method :
Put all the marinade ingredients in a bowl
and stir. Pat squid body and tentacles dry. Using a knife, make thin cuts
crosswise on the body of the squid. Cut off the bottom third of the
tentacles and discard. Put the squid in a bowl and spread the marinade all
over the body and tentacles, and inside the body as well. Cover with
plastic wrap and keep refrigerated for at least 6 hours (up to 12 hours).
On a frying pan or grill, cook for about 2 minutes on each side. Serve
whole or cut to a smaller size before serving.
Serves 2
Ojingeo means "squid" in Korean. This can be served as a main dish or a
side dish in a Korean-style dinner with a bowl of rice.
