6 - 8
How to cook Korean Barbecued Squid Rectangles
- 2 1/2 to 3 pounds fresh squid (oh jing), with body size of 8 to 9 inches
- 2 to 3 tablespoons gochu jang (Korean red chili pepper paste), to taste
- 1 tablespoon soy sauce
- 3 tablespoons chopped scallion
- 1 tablespoon chopped garlic
- 1 tablespoon brown sugar
- 1 1/2 tablespoons toasted sesame seeds
- 1 tablespoon Korean sesame oil
- 1/4 teaspoon black pepper
- Clean the squid, remove the very thin black skin, inner stomach and contents. Remove the tentacles and reserve for another use. Rinse the body well in cold water and drain.
- Cut the body into 4 to 6 rectangles. Score each pieces 3 times lengthwise and crosswise. Blanch each piece in boiling water for 3 seconds, then quickly remove and drain.
- Prepare the seasoning. Mix into a paste all the ingredients except the squid, remembering that the gochu jang is a hot paste and should be added to taste. Mix the squid with the seasoning and let stand for 1/2 hour.
- Broil the squid over charcoal or in a gas or electric broiler for only 2 minutes since squid toughens with excessive cooking. The squid may also be panfried with 1 teaspoon corn oil in a skillet over high heat, just enough to sear both sides of the rectangle. The barbecue, however, is the traditional method.
- Serve the Korean Barbecued Squid Rectangles warm with steamed rice.
The Korean Barbecued Squid Rectangles recipe very easy to prepare and so good!
The Korean name for this recipe is Ojingau Bulgogi
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 Rectangles serves/makes: 6 - 8
The Korean Barbecued Squid Rectangles (Ojingau Bulgogi) recipe is adopted from The Korean Kitchen by Copeland Marks 1993.
Main Ingredient: Squid/Cuttlefish
Preparation Method: Barbecue