QiMeal
Ojingeo gui
Ojingeo gui · ready in 28 min · 4 servings · 376 kcal per serving · easy · 10 ingredients
Ojingeo gui brings the smoky bite of Korean street grilling to tender squid, lacquered with spicy gochujang glaze and sesame aroma.
- Prep
- 15 min
- Cook
- 13 min
- Total
- 28 min
- Serves
- 4
- kcal
- 376
- Difficulty
- easy
Ingredients · 4 servings
- 1 kgWhole squid, cleaned and scored
- 120 gGochujang glaze
- 3 cloveGarlic, minced
- 1 ½ tbspSesame oil
- 3Green onion, thinly sliced (to serve)
- 1 tbspSoy sauce
- 2 tspSugar
- 1 tbspVegetable oil
- ⅓ tspSalt
- ½ tspBlack pepper, ground
Equipment
grill, tongs, grill brush, mixing bowl, spoon, knife, cutting board, paper towel, platter, instant read thermometer
Instructions
- Mise en place
Gather all ingredients, tongs, grill brush, bowl, spoon, knife, cutting board, paper towel, platter, and an instant read thermometer. · 8 min
What to look for: Ingredients measured and tools within reach
- Score squid
Pat squid very dry, open bodies flat if needed, score shallow diamonds, then season lightly with salt and black pepper. · 5 min
What to look for: Squid is dry with shallow cross cuts on the surface
- Mix spicy glaze
Combine gochujang glaze, garlic, soy sauce, sugar, and sesame oil in a bowl until the mixture looks smooth and glossy. · 3 min
What to look for: Glaze is glossy with no dry sugar visible
- Heat grill
Heat grill to 204°C / 400°F, brush the grate with vegetable oil, and wait until the grate is hot and lightly smoking. · 5 min
What to look for: Grate is hot with a light shimmer of oil
- Grill squid
Place squid on the grill and cook for 2 minutes per side, brushing glaze after the first turn so it chars without burning. · 4 min
When it is done: Squid should turn opaque and reach 63°C / 145°F in the thickest part.
- Finish glaze
Brush on remaining glaze and grill for 1 minute until the surface is lacquered, lightly charred, and the squid curls tightly. · 2 min
When it is done: Confirm 63°C / 145°F and remove before the squid becomes stiff.
- Serve hot
Transfer squid to a platter, scatter green onion over the top, rest for 2 minutes, and serve hot with the glossy juices. · 1 min
What to look for: Squid is glossy, red, and topped with fresh green onion
Nutrition (per serving)
| kcal | 376 |
|---|---|
| Protein | 41 g |
| Carbohydrates | 23 g |
| of which sugars | 8 g |
| Fat | 12 g |
| of which saturated | 3 g |
| Fibre | 1 g |
| Sodium | 1128 mg |
Nutri-ScoreA
Allergens
Contains: gluten, soybeans, sesame, molluscs, soy
Storage and reheating
- Fridge: up to 2 days
- Freezer: yes, up to 1 months
- Warm gently in a covered skillet with a splash of water until steaming hot, then stop before the squid tightens too much.
Ingredient substitutions
Whole squid
- Squid: Use the same weight of cleaned squid pieces if whole squid is unavailable.
Gochujang glaze
- Soy sauce: Use only if glaze is unavailable, because the dish will lose chile heat and sweetness.
Garlic
- Green onion: Use finely chopped green onion for a milder allium flavor.
Sesame oil
- Vegetable oil: The glaze will be less nutty but will still grill cleanly.
Green onion
- Garlic: Use a very small amount of minced garlic if green onion is unavailable.
Soy sauce
- Salt: Use a small amount of salt when avoiding soy sauce, then loosen the glaze with water.
