Ingredients with Measurements:
- 1 lb squid, cleaned and cut into rings
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1/4 tsp black pepper
- 1 tbsp vegetable oil
- 1 green onion, thinly sliced
- Sesame seeds, for garnish
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a bowl, whisk together gochujang, soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, and black pepper.
2. Add squid rings to the bowl and toss to coat evenly.
3. Cover and marinate in the refrigerator for at least 30 minutes.
4. Preheat grill or grill pan to medium-high heat.
5. Brush the grill with vegetable oil to prevent sticking.
6. Thread the squid rings onto skewers.
7. Grill the squid for 2-3 minutes per side, or until cooked through and slightly charred.
8. Remove from heat and sprinkle with sliced green onions and sesame seeds.
9. Serve hot.
- Time:
Preparation time: 10 minutes
- Marinating time: 30 minutes
- Cooking time: 6-8 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 170
- Fat: 7g
- Carbohydrates: 13g
- Protein: 14g
Substitutions for ingredients:
- Gochujang can be substituted with any chili paste or hot sauce.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Vegetable oil can be substituted with any neutral oil.
Variations:
- Add sliced onions or bell peppers to the skewers.
- Use shrimp or scallops instead of squid.
- Make a dipping sauce with extra marinade and serve on the side.
Tips and tricks:
- Make sure to clean the squid thoroughly before cutting into rings.
- Do not overcook the squid, as it can become tough and rubbery.
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in the microwave or on the grill until heated through.
Presentation ideas:
- Serve on a platter with sliced green onions and sesame seeds sprinkled over the top.
- Garnish with fresh cilantro or parsley.
Pairings:
- Serve with steamed rice and a side of kimchi.
Suggested side dishes:
- Korean-style cucumber salad
- Steamed bok choy
- Stir-fried mushrooms
Troubleshooting advice:
- If the squid is sticking to the grill, brush with more oil or use a non-stick grill pan.
Food safety advice:
- Make sure to cook the squid to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Taech'u-ch'a Gui is a popular Korean dish that originated in the coastal city of Busan.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve as an appetizer or main dish.
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Region: Korean