Korean Gapojingeo Yangnyeom Gui (Spicy Grilled Cuttlefish)
Gapojingeo-yangnyeom-gui is spicy grilled cuttlefish scored in a deep crosshatch pattern and coated with a glaze of gochujang, Korean chili flakes, soy sauce, oligosaccharide syrup, and garlic. The deep scoring is critical for the thick cuttlefish body: it lets the marinade penetrate the flesh and causes the scored sections to curl open under heat, creating a flower-like shape with maximum surface area for the glaze. When the gochujang's heat and the syrup's sticky sweetness hit high heat together, they caramelize into a glossy, deep-red coating, and 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.
Adjust Servings
Instructions
- 1
Clean the cuttlefish, remove skin and innards, then score the body lightly.
- 2
Mix gochujang, gochugaru, soy sauce, syrup, garlic, and sesame oil.
- 3
Marinate cuttlefish and sliced onion for 15 minutes.
- 4
Grill on a very hot pan for about 2 minutes per side.
- 5
Brush with remaining marinade and cook 2 more minutes for glaze.
- 6
Top with green onion, slice into bite-size pieces, and serve immediately.
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