Korean Barbecued Squid Recipe

Serves/Makes: 3 – 4

Ingredients:

• 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!

Comments:
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

Main Ingredient: Squid/Cuttlefish
Preparation Method: Barbecue
Cuisine: Korean