Grilled Spear Squid with Gochujang recipe - ingredients, nutrition and when to eat it
This summer seafood dish is made by marinating spear squid in a gochujang sauce and grilling it over a flame.
This summer seafood dish is made by marinating spear squid in a gochujang sauce and grilling it over a flame. The chewy squid soaks up the sweet and spicy seasoning, making it a good match for rice or a light evening snack with drinks.
Grilled & stir-fried · 20 minutes to cook
Nutrition (per 186.6g serving): 238.5 kcal · protein 24.3g · carbohydrate 11.8g · fat 8.4g · sodium 1433.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the spear squid dry so the sauce coats it evenly and it splatters less as it cooks.
Tips: The sauce can burn before the squid is done if the heat is too high, so grill over medium heat, turning it often.
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Ingredients (1 serving)
- Spear squid — 150 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Garlic — 1 tsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Cooking oil — 0.5 tsp