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Ingredients (serves 4)
1 large squid (about 1 ½ pounds)
2 cloves garlic, minced
½ teaspoon minced ginger
3 tablespoons hot pepper paste (gochujang)
3 tablespoons rice syrup
1 teaspoon mustard
1 teaspoon soy sauce
1-2 teaspoons sesame oil
1 teaspoon sesame seeds
2 green onions, chopped
salt for cleaning the squid
Clean the squid:
NOTE: If your squid is already cleaned, ignore this step. First you’ll need to separate the head & tentacles from the body. Push something blunt like the handle of a spoon into the body above the innards to disconnect them. Be firm but careful not to burst the innards or break open the sac of ink, although you shouldn’t be worried if some leaks out. Once you’ve pried the innards free of the body pull them out. Gently scrape out any remaining innards and be sure to remove the backbone, which looks like a piece of clear plastic. When you’re done the squid body should be totally hollow.
Place the clean squid and tentacles on the cutting board. Put wooden chopsticks on each side of the squid body to act as a knife guard while you slice the top part of the squid. The chopsticks should stop your knife from going all the way through and will keep the other side intact.
Score the tentacles and fins, too.
Make the sauce:
Combine garlic, ginger, hot pepper paste, rice syrup, mustard, and soy sauce in a bowl. Mix it well until it’s creamy and soft.
Grill the squid:
Heat up a grill pan over medium high heat and add a few drops of vegetable oil. Swirl to coat evenly.
Add the squid and tentacles to the pan with the cut part up. Cook for 1 minute until the bottom looks firm and opaque.
Turn them over and cook for another minute, straightening out the body with your tongs if it curls. Add some sauce on top of the squid and cook about 2 minutes.
Turn it over and spread the sauce all over the squid. Cook 1 minute until the sauce evaporates and the squid turns red and shiny.
Plate and serve:
Remove from the heat and transfer to a large plate lined with green vegetables like arugula or lettuce.
Sprinkle some chopped green onions over top. Drizzle some sesame oil over top too, and add some sesame seeds.
Cut the squid body into rings with scissors and cut the tentacles into bite size pieces right before serving. Serve hot!