The recipe for Korean style spicy grilled squid

Health benefits

Soy sauce: nourishes blood, protects teeth, and protects bones

Sesame oil: Delaying aging, antioxidant, anti-cancer and anti-cancer properties

Ingredients and materials

1 fresh squid

3 tablespoons of Korean chili sauce, 45 grams

3 tablespoons of Korean rice syrup, 45 grams

1 teaspoon soy sauce, 5 grams

1 teaspoon of yellow mustard sauce, 5 grams

2 cloves of garlic

3 grams of ginger

5g cooked sesame seeds

5g sesame oil

1-2 scallions

The recipe for Korean style spicy grilled squid

1. Hold the squid head and pull out the internal organs together.

2. Cut off the soft yellow visceral part below the head and do not eat it

3. Cut the squid head between the two eyes, but do not cut it off to ensure that the head is still a whole.

4. Remove the eyes, squid mouth, and ink bag

5. Use a spoon to clean all the internal organs inside the squid tube and extract the cartilage of the squid.

6. Tear off the purple skin on the surface of the squid tube, and also try to tear off the purple skin on the squid whiskers as much as possible.

7. The squid with its skin peeled off is like this.

8. Lay the squid tube flat on the cutting board, insert a pair of chopsticks into the squid tube, place the chopsticks on top, and when cutting with a knife, stop when it touches the chopsticks, so that the squid surface below will not be cut.

9. Cut one side of the squid tube to a width of about 1cm, but do not cut to the other side. Use a knife to make a cross at the tail of the squid, but do not cut it. The squid should be lightly scraped a few times, but not cut.

10. The sliced squid looks like this when picked up

11. Cut garlic and ginger into small pieces, add Korean chili sauce, rice syrup, soy sauce, and stir well.

12. Heat oil in a flat bottomed pan, apply a layer of oil, add squid, fry on both sides for one minute, then brush the sauce and fry for a total of 4 minutes. Plate, spread the remaining sauce, sprinkle with chopped scallions and sesame seeds, drizzle with a little sesame oil, and complete.

Tips

Korean rice syrup can make the colors brighter. If not, use honey or sugar instead!

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