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  • Barbecued Squid Rectangles (Ojingau Bulgogi)

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    Barbecued Squid Rectangles (Ojingau Bulgogi)
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    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

    Directions

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Serve hot with steamed rice
    6. This recipe yields 4 to 6 servings.

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