Monday, May 25, 2015

Popcorn of the Sea or Ojingeo-tonggui or Korean Spicy Grilled Squid

Starting the BBQ season with squid is like toasting the opening of a new wine store with overflowing glasses of milk. And while MeatHunx showing up to your BBQ with a 'nice bright salad' is a little 'off-brand' to say the least, I have a defense: this recipe is rad, I'm on a Korean roll here, my mounting data is slowly beginning to indicate that Koreans have the best BBQ style, and counterbalancing a bunch of goons cooking crumbly burgers with something a touch more elegant is comparable to Bond entering the Turkey's Nest to order a martini…then beating everyone up. So I'm the over-aggressive Bond of BBQ, it's decided, thank you, and goodnight.

Spicy Grilled Squid is a party dish. You have it around the table while you're slamming beers or soju with your pals. Note: after trying to make this post-consuming a considerable amount of rosee, I have to say better to begin drinking once you're at least finished with prep.

Here's what you need:

- 1 large squid (about 1 ½ pounds)
- 2 cloves garlic cloves, minced
- 1/2  teaspoon minced ginger
- 3 tablespoons hot pepper paste (gochujang)
- 3 tablespoons rice syrup or corn syrup
- 1 teaspoon mustard
- 1 teaspoon soy sauce
- 1-2 teaspoons sesame oil
- 1 teaspoon sesame seeds
- 2 green onions, chopped
- salt for cleaning the squid
- vegetable oil

If you're brave/a moron (like me), you've bought the squid whole. There's a wide sargasso sea's-worth of directions online, so won't go too deep into this. BUT, a couple make sures: when scraping the innards out, be careful not to burst the ink sacs, and remove the clear plastic-looking backbones/beak + the eyes, and use salt on your hands for extra grip when removing the skin. Now that you feel like a cut-throat monster, it's time for the fun(nner) part.

Clean the squid, place it on a chopping board lengthwise in between two chopsticks and cut almost all the way through.

Now for the sauce: combine the garlic, ginger, hot pepper paste, rice syrup, mustard, and soy sauce in a bowl, then mix er up.

Next, get the grill running at medium-high, and throw the squid on - 1 minute for first side, 2 minutes for the second. You know it's done when you try and straighten their bodies out, and they curl back a little once you let go. Then, drop them in the sauce, throw them back on the Q and boom, you're all set.

Place them on top of a bed of greens. Then sprinkle chopped onions and sesame seeds, finishing with a liberal drizzle of sesame oil. Once done, cut the body into rings so drinkers don't have to think about how to eat it.