3 - 4
How to cook Korean Barbecued Squid
- 1 pound squid (oh jing)
- 4 teaspoons light soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon mirin (sweet rice wine)
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon lemon juice
- 1/2 teaspoon orange juice
- 2 tablespoons brown sugar
- 1/8 teaspoon white pepper
- In a bowl, mix the light soy sauce, mirin, sesame oil, brown sugar, garlic, white pepper, orange and lemon juice.
- Wash the squid or cuttlefish, remove the eyes and other inedible parts, if using squid, skin them.
- Score the bodies in a crisscross pattern and then cut into 2 inches pieces.
- Place squid in a shallow dish.
- Pour marinade over and leave for 1 hour.
- Preheat the barbecue grill, barbecue marinated squid till both side turn slightly brown.
- Do NOT overcook the squid or it will turn into shoe leather!
The Korean name for the Barbecued Squid is Oh Jing Aw Gui
Squid is a everywhere in Korea. Best squid is from Ulung Island on the far eastern tip of Korean Peninsula.
Dried squid (oh jing oe chae) is very popular as a chewy side dish with alcohol and as snack. Beware, dried squid has a pungent pervasive aroma. Foreigners traveling in Korea are often shocked by the sudden smell of squid in trains, theaters and other public places. It is portable, cheap, high-protein and can be addictive once you start!.
This recipe for Korean Barbecued Squid serves/makes: 3 - 4
The Korean Barbecued Squid recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Squid/Cuttlefish
Preparation Method: Barbecue