Barbecued Squid Rectangles (Ojingau Bulgogi)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2-1/2 to 3 pounds fresh squid, with body size of 8 to 9 inches 2 to 3 tablespoons gochu jang paste, to taste 1 tablespoon soy sauce
3 tablespoons chopped scallion 1 tablespoon chopped garlic 1 tablespoon sugar
1-1/2 tablespoons toasted sesame seeds 1 tablespoon Korean sesame oil 1/4 teaspoon black pepper



1 Clean the squid, remove the very thin black skin, inner stomach and contents. Remove the tentacles and reserve for another use. Rinse the body well in cold water and drain.
2 Cut the body into 4 to 6 rectangles. Score each pieces 3 times lengthwise and crosswise. Blanch each piece in boiling water for 3 seconds, then quickly remove and drain.
3 Prepare the seasoning. Mix into a paste all the ingredients except the squid, remembering that the gochu jang is a hot paste and should be added to taste. Mix the squid with the seasoning and let stand for 1/2 hour.
4 Broil the squid over charcoal or in a gas or electric broiler for only 2 minutes since squid toughens with excessive cooking. The squid may also be panfried with 1 teaspoon corn oil in a skillet over high heat, just enough to sear both sides of the rectangle. The barbecue, however, is the traditional method.
5 Serve warm with steamed rice

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