Grilled Sesame Squid (Ojingeo-gui)
Photo: Christian Dala / Unsplash
Whole squid scored in a crosshatch, brushed with a sweet-spicy gochujang and sesame glaze and grilled over high heat until tender and lightly charred.
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Start your free weekContinue with free accessScore the squid
Cut the squid bodies open and score the inside in a fine crosshatch — this helps them cook evenly and curl attractively.
Marinate
Mix the gochujang, gochugaru, soy sauce, honey, sesame oil, garlic and ginger. Coat the squid and tentacles and leave for 15 minutes.
Grill fast
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Serve
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Score the squid
Cut the squid bodies open and score the inside in a fine crosshatch — this helps them cook evenly and curl attractively.
Marinate
Mix the gochujang, gochugaru, soy sauce, honey, sesame oil, garlic and ginger. Coat the squid and tentacles and leave for 15 minutes.
Grill fast
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Squid is one of the most eaten seafoods in Korea, especially along the east coast, where the port of Sokcho and the island of Ulleungdo are famous for it.
Grilled squid is sold at seaside markets, and dried squid is a classic snack with beer.
⭐ Why It's Famous
Quick, smoky and spicy, ojingeo-gui is one of the easiest Korean seafood dishes to make at home.
💡 Fun Fact
On Ulleungdo, rows of squid are hung on lines to dry in the sea wind — a famous sight of the island.
East coast of Korea
38.21°N, 128.59°E
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