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.


  1. Yummmm. BBQ ideas, cant wait to get my hands on some of this delicious meat. I just hate the marination and cooking phase. The wait is just so agonosing

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