Korean Barbecued Squid Recipe

Serves/Makes: 3 - 4


  • 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
How to cook Korean Barbecued Squid:
  • 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!
Korean Barbecued Squid recipe


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 (more Squid/Cuttlefish recipes)
Preparation Method: Barbecue (more Barbecue recipes)
Cuisine: Korean (more Korean recipes)

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