Spicy Ojingeo Bulgogi (Spicy Marinated Grilled Squid)
A side dish of scored squid tubes coated in a spicy gochujang marinade and grilled.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Thick squid tubes are closely scored so the spicy gochujang marinade soaks in evenly before cooking. Cook them in a frying pan or on a foil-lined grill grate just until done without burning the sauce, and enjoy with wrap vegetables as a side dish for rice.
- Servings
- 3 servings
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Steps
I prepared large, thick squid because it is plenty to feed 3 people. Peel off the skin on the outside and wash it clean. You only need the tubes; you can finely chop the heads and tentacles and add them to Korean savory pancakes.
Score the peeled side diagonally in a crisscross pattern at 0.5 cm intervals. You need to score the outside so the squid does not curl up when cooked. Using thick squid also helps the seasoning soak in well, right?
Make the marinade by mixing together gochugaru (Korean chili flakes), gochujang (Korean red chili paste), regular soy sauce (jin-ganjang), corn syrup (mulyeot), minced green onion, garlic, toasted sesame oil, and ground black pepper. It might feel a bit stiff, so adding about 1 tbsp of broth should do it. If you like it spicy, it is also great to finely chop Cheongyang chili pepper (hot green chili) and add it. The sauce measurements are listed in the recipe above.
Spread the prepared sauce evenly over the scored squid, coating both the inside and outside.
Grease a frying pan with oil and cook the squid, but keep in mind that the sauce can burn easily. Cook it just until the squid is cooked through. Grilling it with a slight char actually tastes even better. I cooked it in a frying pan, but you can also line a grill grate with foil and grill it on both sides.
Sprinkle a little chopped green onion and toasted sesame seeds over the cooked squid, then cut it diagonally.
The ojingeo bulgogi is finished. It is wonderful as a side dish with rice, wrapped in leafy greens with garlic and chili peppers.
Ppunwife's tips
- You need to score the outside of the squid so that it does not curl up when cooked.
- When mixing the marinade, if it feels a bit stiff, you can add about 1 tbsp of broth.
- Instead of a frying pan, you can line a grill grate with foil and cook both sides.
FAQ
How do I keep the squid from curling up when cooked?
If you score the peeled outer surface of the squid diagonally in a crisscross pattern at 0.5 cm intervals, it will reduce curling while cooking.
How can I use the leftover squid heads and tentacles?
You can finely chop the remaining head and tentacle parts and mix them into Korean pancake batter.
Can I use cookware other than a frying pan to cook it?
You can also line a grill grate with aluminum foil and cook it, flipping both sides.
How do I adjust the marinade if it is too stiff?
If the marinade consistency is too thick, simply add about 1 tbsp of broth and mix until smooth.
