Korean Gapojingeo Yangnyeom Gui (Spicy Grilled Cuttlefish)
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Gapojingeo-yangnyeom-gui is spicy grilled cuttlefish prepared by scoring the body in a deep crosshatch pattern and coating it with a glaze of gochujang, Korean chili flakes, soy sauce, oligosaccharide syrup, and garlic.
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The deep scoring is critical for the thick cuttlefish body: it allows the marinade to penetrate the flesh fully and causes the scored sections to curl open under high heat, creating a flower-like shape that maximizes surface contact with the glaze. When gochujang's heat and the syrup's sticky sweetness hit high heat together, they caramelize into a glossy, deep-red coating that clings to the cuttlefish, while sesame oil folded into the marinade adds a toasted undertone beneath the spice. Chunky-cut onion and green onion grilled alongside release moisture that evaporates into sweetness, naturally tempering the intensity of the chili glaze without diluting the marinade's savory depth. Patting the cuttlefish completely dry before marinating ensures the glaze adheres evenly rather than sliding off, and keeping the cooking time short over high heat prevents the flesh from turning tough and rubbery.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Remove the guts and skin from 500g cuttlefish and score the body deeply in a 0.5 cm crosshatch pattern.
Deep scores are essential for the marinade to penetrate the flesh.
- 2Season
Mix 1.5 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp dark soy sauce, 1 tbsp oligosaccharide syrup, 1 tbsp minced garlic, and 1 tbsp sesame oil to make the sauce.
- 3Season
Add the cuttlefish and 0.5 sliced onion to the sauce and marinate for 15 minutes.
Pat the cuttlefish dry with paper towels beforehand so the sauce adheres well.
- 4Season
Preheat a grill pan on high for 2 minutes.
Intense heat is needed so the sugar in the sauce caramelizes quickly into a glossy red coating.
- 5Heat
Place the cuttlefish and grill quickly for 2 minutes per side.
Overcooking makes it tough, so flip the moment the cuts open and the aroma rises.
- 6Finish
Brush on the remaining sauce thinly and grill 1 more minute for a glossy finish.
Scatter sliced green onion over the top, cut into bite-sized pieces, and serve immediately.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Gapojingeo Yangnyeom Gui is a spicy grilled cuttlefish with a glossy, caramelized gochujang coating.
- Finish cue
- Brush on the remaining sauce thinly and grill 1 more minute for a glossy finish.
- Avoid this
- Cuttlefish turns tough if overcooked, so grill hot and fast.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 9 ingredients
Category median
32min, 8 ingredients
Based on 173 recipes
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