Korean Grilled Spicy Squid (Ojingeo Gui) on Arteflame

Introduction

Korean Grilled Spicy Squid, or Ojingeo Gui, is a delicious dish featuring tender squid marinated in a bold gochujang sauce and grilled to perfection. The Arteflame grill provides the perfect heat control, searing the squid beautifully on the center grill grate before finishing it off on the surrounding flat top cooktop for an evenly cooked and flavorful result. This dish is slightly charred, spicy, and incredibly tasty—an absolute must-try for seafood lovers!

Ingredients

• 2 whole squid, cleaned and scored
• 3 tablespoons gochujang (Korean red chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 2 garlic cloves, minced
• 1 teaspoon ginger, grated
• 1 teaspoon rice vinegar
• 1 teaspoon sesame seeds
• 1 tablespoon unsalted butter (for grilling)
• 2 green onions, chopped (for garnish)
• 1 red chili, sliced (for garnish)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins and light them.
3. Wait about 20 minutes until the grill is hot and ready for cooking.

Step 2: Make the Marinade

1. In a small bowl, mix together the gochujang, soy sauce, sesame oil, honey, garlic, ginger, and rice vinegar.
2. Whisk until all ingredients are well combined.

Step 3: Marinate the Squid

1. Pat the squid dry with a paper towel.
2. Score the squid in a crisscross pattern to help it absorb the marinade.
3. Coat the squid evenly with the marinade and let it sit for 15–20 minutes.

Step 4: Grill the Squid

1. Place a small amount of butter on the flat cooktop of the Arteflame.
2. Sear the squid on the center grill grate for about 1 minute per side.
3. Move the squid to the flat griddle cooktop and cook for another 3–4 minutes, adjusting placement based on heat zones.

Step 5: Garnish and Serve

1. Remove the squid when fully cooked and slightly charred.
2. Let it rest for 2–3 minutes before slicing into bite-sized pieces.
3. Garnish with chopped green onions, sesame seeds, and sliced red chili.
4. Serve immediately and enjoy!

Tips

• Use fresh squid for the best texture and flavor.
• Do not overcook the squid, as it can become tough and chewy.
• Adjust spice levels by modifying the amount of gochujang.
• Let the squid rest for a few minutes before serving to lock in juices.

Variations

1. Garlic Butter Squid: Replace gochujang with melted garlic butter for a milder, aromatic flavor.
2. Lemon Herb Squid: Add fresh lemon juice and rosemary to the marinade for a zesty twist.
3. Sweet and Spicy Squid: Mix honey and sriracha for a balanced sweet-heat combination.
4. Teriyaki Squid: Use teriyaki sauce instead of gochujang for a Japanese-inspired version.
5. Coconut Curry Squid: Add coconut milk and curry powder for an aromatic, Southeast Asian twist.

Best Pairings

• Steamed jasmine rice
• Korean kimchi
• Grilled vegetables
• Chilled Korean soju or a crisp white wine

Conclusion

Grilling spicy squid on the Arteflame brings out an amazing depth of flavor with perfect heat control and caramelization. Whether you're enjoying the classic Korean flavors or experimenting with variations, this dish is always a crowd-pleaser!