Ingredients
- 2 whole squid
- 3 Tbls Gochujang paste
- 1 Tbls Gochugaru flakes
- 2 x garlic cloves finely chopped
- 1/2 tsp crushed ginger
- 2 Tbls Honey
- 1 Tbls Mirin
- 2 Tbls Soy sauce
- Diced spring onion (green part) & sesame seeds for garnish
- Salad greens of choice to serve on
Method
- Clean squid. Pull out tenticles, spine (looks like a long piece of plastic) and insides. If insides are still attached to the face and tenticles, cut off just above eyeballs. Cut a slit between eyes and remove each one and pop out beak. Wash under cold running water until inside tube is clean and all outer skin (the slimy stuff) has come away. Wash tenticles and suckers. Place on cutting board and dry off with paper towel.
- Cut slits approx 1 cm thick along each squid. Make sure not to cut all the way through. The bottom should not be scored. Make score marks through tenticles. Set aside.
- Place garlic and ginger in small mixing bowl.
- Add gochujang paste, gochugaru flakes, honey, mirin and soy sauce to bowl and mix well. This is your baste for the squid.
- Heat a fry pan (griddle pan if you have one) and place squid uncut side down along with tenticles. Fry approx 1 minute and flip. At this point squid may curl up. Use your tongs to hold down.
- Baste side facing up and tenticles. By the time you finish basting it will be time to turn squid and tenticles over again. Baste side facing up and tenticles.
- Flip again and baste side facing up (should be unscored side) and tenticles. Flip one last time and fry for approx 30 seconds and remove pan from heat. Total cooking time should be around 5 mins.
- Arrange greens of your choice. Place squid on top cut side facing up and put a little more baste on. Sprinkle with sesame seeds and spring onions. Serve immediately.
Product used in recipe
- Obento - Mirin Seasoning