Korean Gapojingeo Yangnyeom Gui (Spicy Grilled Cuttlefish)
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Deep crosshatch scoring makes the cuttlefish curl open like a flower over high heat, and every gap fills with a glossy red gochujang glaze.
Ingredients
Instructions
- 1
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.
- 2
Mix 1.5 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp dark soy sauce, 1 tbsp oligosaccharide syrup, 1 tbsp minced garlic, and 1 tsp sesame oil to make the sauce.
- 3
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.
- 4
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.
- 5
Place the cuttlefish and the onion marinated with it on the grill and cook quickly for 2 minutes per side.
Overcooking makes it tough, so flip the moment the cuts open and the aroma rises.
- 6
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.
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