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Categories:Viewed: 18 - Published at: 4 years ago
Ingredients
- 2 1/2 lb fresh squid - (to 3 lbs) body size 8" to 9"
- 2 Tbsp. gochu jang paste - (to 3 tbspns) to taste
- 1 Tbsp. soy sauce
- 3 Tbsp. minced scallion
- 1 Tbsp. minced garlic
- 1 Tbsp. sugar
- 1 1/2 Tbsp. toasted sesame seeds
- 1 Tbsp. Korean sesame oil
- 1/4 tsp freshly-grnd black pepper
Method
- 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 cool water and drain.
- Cut the body into 4 to 6 rectangles.
- Score each piece 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 which the gochu jang is a warm 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 possibly in a gas or possibly electric broiler for only 2 min since squid toughens with excessive cooking.
- The squid may also be panfried with 1 tsp.
- corn oil in a skillet over high heat, just sufficient to sear both sides of the rectangle.
- The barbecue, however, is the traditional method.
- Serve hot with steamed rice
- This recipe yields 4 to 6 servings.
