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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
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 4 servings | |
| Calories 296 | |
| Calories from Fat 48 | 16% |
| Total Fat 5.37g | 7% |
| Saturated Fat 1.23g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 661mg | 220% |
| Sodium 352mg | 15% |
| Potassium 738mg | 21% |
| Total Carbs 13.89g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.35g | 2% |
| Protein 45.12g | 72% |
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