Spicy & Sweet Whole Grilled Squid
A Visually Stunning and Delicious Spicy Whole Grilled Squid That Captivates Both Eyes and Taste Buds
Introducing a whole grilled squid that’s even simpler to make than stir-fried squid, requiring only the squid itself! This dish boasts an impressive visual appeal due to being grilled whole, and its spicy, savory flavor is sure to awaken your appetite. It’s perfect as a delightful snack with drinks or as a satisfying side dish for rice. Its elegant presentation also makes it an excellent choice for entertaining guests or adding a special touch to any occasion.
Main Ingredients
- 2 fresh whole squids
- 2 Tbsp chili oil
Spicy & Sweet Sauce
- 1.5 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes) (add more if you like it spicier)
- 2 Tbsp soy sauce
- 1 Tbsp minced garlic (feel free to add more if you love garlic flavor)
- 0.5 Tbsp cooking wine or mirin (helps remove any fishy odor)
- 1 Tbsp fish sauce (adds umami)
- 2 Tbsp corn syrup or oligosaccharide (for glossiness and sweetness)
- 1 Tbsp brown sugar (adjust sweetness to your liking)
- 1 Tbsp plum extract (adds a refreshing hint)
- A pinch of black pepper
- A little toasted sesame seeds
- 1.5 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes) (add more if you like it spicier)
- 2 Tbsp soy sauce
- 1 Tbsp minced garlic (feel free to add more if you love garlic flavor)
- 0.5 Tbsp cooking wine or mirin (helps remove any fishy odor)
- 1 Tbsp fish sauce (adds umami)
- 2 Tbsp corn syrup or oligosaccharide (for glossiness and sweetness)
- 1 Tbsp brown sugar (adjust sweetness to your liking)
- 1 Tbsp plum extract (adds a refreshing hint)
- A pinch of black pepper
- A little toasted sesame seeds
Cooking Instructions
Step 1
Prepare all your ingredients. Make sure to use fresh squid. Rinse it thoroughly and pat it dry before scoring.
Step 2
Prepare the Squid: Gently pull out the innards from the squid’s body cavity, being careful not to burst the ink sac. Remove the hard beak-like mouth from the tentacles. Then, score the top side of the squid’s body in a crosshatch pattern about 0.5 cm apart. This scoring allows the sauce to penetrate better and creates an appetizing appearance when cooked.
Step 3
Make the Delicious Sauce: In a bowl, combine the gochujang, gochugaru, soy sauce, minced garlic, cooking wine (or mirin), fish sauce, corn syrup (or oligosaccharide), brown sugar, plum extract, black pepper, and sesame seeds. Mix well until smooth and all ingredients are evenly incorporated. Ensure there are no lumps.
Step 4
Start Grilling the Squid: Heat a pan over medium heat and add the chili oil. Place the prepared squid in the pan, scoring side down first, and begin to grill. You’ll soon notice the squid’s unique aroma and spicy fragrance filling the air.
Step 5
As the squid cooks, it will plump up nicely. Grill for about 70% of the way through, flipping and gently pressing down occasionally. Be careful not to overcook, as this can make the squid tough.
Step 6
Apply the Sauce: Once the squid is about 70% cooked, maintain medium heat and generously brush the prepared sauce all over the top of the squid. Keep an eye on the heat to prevent the sauce from burning.
Step 7
Finishing Touches: Flip the squid over, brush the other side with the sauce, and continue grilling until the sauce is well-absorbed and the squid is beautifully golden brown. Keep flipping and basting to ensure even cooking and a glossy finish. Your delicious spicy and sweet whole grilled squid is now ready to be enjoyed! It looks as good as it tastes!
