Korean Spicy Grilled Squid

Method

1. 01

   Step 1

   Grab the squid's head and pull out its innards along with it.

   

2. 02

   Step 2

   The soft, pale yellow internal organs below the head should be cut off and not eaten.

   

3. 03

   Step 3

   Cut the squid head between the two eyes, but don't cut it all the way through; keep the head as a single piece.

   

4. 04

   Step 4

   Remove the eyes, squid beak, and ink sac.

   

5. 05

   Step 5

   Next, use a spoon to scoop out all the internal organs from inside the squid tube and remove the squid's cartilage.

   

6. 06

   Step 6

   Peel off the purple skin from the squid tube, and also try to peel off as much of the purple skin from the squid tentacles as possible.

   

7. 07

   Step 7

   This is what a squid looks like after its skin has been peeled off.

   

8. 08

   Step 8

   Lay the squid tube flat on the cutting board, insert a pair of chopsticks into the squid tube, place the chopsticks on top, and when you cut with the knife, stop when you touch the chopsticks so that the bottom of the squid is not cut through.

   

9. 09

   Step 9

   Cut a 1 cm wide strip on one side of the squid tube, but do not cut into the other side. Make a cross-shaped cut on the squid tail, but do not cut it off completely. Lightly scrape the squid tentacles a few times, but do not cut them off completely.

   

10. 10

    Step 10

    This is what the cut squid looks like when you pick it up.

    

11. 11

    Step 11

    Mince the garlic and ginger, add them to Korean chili paste, rice syrup, and soy sauce, and mix well.

    

12. 12

    Step 12

    Heat oil in a frying pan, spread a layer of oil, add the squid, and fry for one minute on each side. Then, while brushing with sauce, fry for a total of 4 minutes. Plate the squid, spread with the remaining sauce, sprinkle with chopped green onions and sesame seeds, and drizzle with a little sesame oil. Done.