Calamar Grillé au Sésame (Ojingeo-gui)

Cut the squid tubes open so they lie flat. On the inside, make shallow criss-cross cuts close together, without cutting all the way through, then cut the tentacles into bite-sized pieces. This helps the squid cook evenly and curl up nicely on the grill.

• 800g whole squid

✅ C'est prêt quand : tubes show a close criss-cross pattern on the inside and tentacles are cut into bite-sized pieces

Mix the gochujang, gochugaru, soy sauce, honey, sesame oil, garlic and ginger in a bowl. Add the squid tubes and tentacle pieces, coat well, and let sit at room temperature for about 15 minutes.

• 800g squid, cut
• 2 tbsp gochujang
• 1 tbsp gochugaru
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 2 cloves garlic
• 1 tsp ginger

✅ C'est prêt quand : squid is evenly coated and has sat for 15 minutes