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  • There you go

  • Can you guess what it is?

  • This is a huge squid

  • We are going to grill squid

  • Spicy grilled squid

  • When you visit a Korean bar

  • You see that sometimes the menu

  • There's whole squid, grilled with the spicy seasoning sauce

  • You can make this at home

  • Let's make it!

  • It was frozen, but I put it in the refrigerator

  • now it's half frozen

  • So easily I can handle this

  • Show me your face!

  • Show me your face!

  • This squid is around 16 inches

  • large, and also thick, this body part is very thick

  • It's good to make ojingeo-tonggui

  • I'm going to use my spoon

  • Because inside it's very cold

  • The inside is connected

  • Just have to disconnect

  • Look at this!

  • Ok

  • So we just remove it this way

  • Because easily it will come out

  • Can you see inside?

  • Yeah, this guy is hollow right now

  • Transfer this here, in my basket

  • Cut it

  • And then

  • You can

  • just cut it in half like this, and then diagonally cut this way

  • And then remove the eyes

  • and here, the mouth

  • Three balls have to be removed: the mouth, and two eyes

  • Let's throw them away, these intestines

  • I'm going to use some salt

  • That is the sucker, and then we need to wash it real nicely

  • Rub this

  • And also, this guy

  • inside

  • Fill with water

  • Hey, like a balloon!

  • I like to remove the skin

  • I always use salt. It's not slippery when you use salt

  • Pull it off like this. Oh my! So pretty color!

  • Actually, you can eat it, this skin

  • but in ojingeo-tonggui, I always remove this skin

  • This leg also

  • Ok, I'm going to wash this again

  • I'm going to give this a nice cut

  • And first, let's dry off with a kitchen towel

  • Backside down

  • and

  • there you go

  • So now we are going to score this, but we should not cut through this whole

  • I'm going to give you a good tip: using chopsticks, wooden chopsticks

  • So I'm using this, chopsticks split

  • and then go here

  • Ok, so see? This part is not cut

  • And this part is just like this

  • Nice!

  • Score this part also, like this

  • The legs, also, we can give a little score

  • Squid is done, so I'm going to transfer this guy here

  • For me, this is a really pretty squid

  • Two cloves of large garlic

  • Ginger

  • now this is garlic and ginger,

  • We need to add some spicy and sweet stuff here

  • Hot pepper paste

  • Around 3 tablespoons for this

  • This is rice syrup, you can use honey

  • honey, or even sugar

  • the rice syrup makes it really shiny

  • I'm going to use the same amount as hot pepper paste

  • 3 tablespoons

  • Mustard, for flavor, around 1 teaspoon

  • Soy sauce, 1 teaspoon

  • and then mix

  • So let's taste

  • It's good; sweet, spicy, and salty, very delicious!

  • I'm using this grill pan, you can use any frying pan

  • so let's start cooking!

  • My grill pan is heated. I'm going to add, drizzle some oil.

  • vegetable oil or this is grape seed oil

  • One minute after turn it over

  • Time to put some sauce on here

  • The sizzling sauce has a really great smell!

  • Done! So, turn off

  • So we cooked for only just 4 or 5 minutes

  • and then turned it over a few times

  • don't overcook. If you overcook it's going to be really rubbery

  • This is perfect and juicy

  • So this is arugula

  • Yeah, wow!

  • and more sauce,

  • just a little bit

  • and then sesame oil

  • and sesame seeds

  • Serve with beer or rice

  • As a hostess, to serve this, you need special weapons!

  • Tongs and scissors!

  • Mmm!

  • Vegetable too

  • I love this texture,

  • sweet, spicy, chewy, and juicy

  • really really awesome

  • It's not rubbery at all because we just cooked shortly

  • when you serve it, this way

  • Today we made ojingeo-tonggui

  • spicy grilled whole squid

  • Enjoyed my recipe? See you next time!

  • Bye!

There you go

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B1 中級

辣烤魷魚(烤魷魚、御金閣通簋:오징어통구이) (Spicy grilled squid (Grilled calamari, ojingeo-tonggui: 오징어통구이))

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    林宜悉 發佈於 2021 年 01 月 14 日
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