Korean Barbecued Squid Rectangles Recipe

Serves/Makes: 6 - 8

Ingredients:

  • 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
How to cook Korean Barbecued Squid Rectangles:
  • 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.

Notes:

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

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