By Chef Day Salonga | Photography by Chef Dino Datu
This is a quick and simple sauce and marinade that you can use for a variety for other meat and seafood. This is a classic Asian glaze that combines sweet, salty and tangy flavors, but the Gochujang gives it a kick. This is a no fail, easy pleaser recipe that will surely always be a part of your repertoire for more seasons of grilling and outdoor barbecues to come.
Sweet and Spicy Squid
- 1 large squid
- salt and pepper
- 2 cloves garlic grated
- 1/2 inch ginger grated
- 3 tbsp Gochujang (Korean chill paste-available in Korean stores) or Chili paste
- 3 tbsp honey
- 1 tsp mustard
- 1 tsp light soy sauce
- 2 tsp sesame oil
- sesame seeds and spring onions for garnish
- lettuce
- oil
1 Clean squid and separate tentacles from body.
Remove skin from body.
2 Score body and tentacles (slice but not all the way through).
3 Prepare sauce. In a bowl, combine all ingredients.
4 Preheat griller.
5 Season with salt and pepper coat with vegetable oil.
6 Start grilling squid. Cook one minute until bottom is semi-firm.
7 Turnover and cook for another minute. Brush sauce and cook for another two minutes.
8 Serve on bed of lettuce and garnish with sesame seeds and spring onion on top.