Recipe for Korean Spicy Grilled Squid

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  1.Pull the squid head and pull out the internal organs together.

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  2.The light yellow soft internal organs below the head should be cut off and not eaten.

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  3. Cut the squid head from the middle of the two eyes, but do not cut it off to ensure that the head Still a whole.

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  4.Remove eyes, squid mouth, ink bag

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  5. Use a spoon to dig out all the internal organs in the squid tube and pull out the cartilage of the squid.

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  6.Tear off the purple skin on the surface of the squid tube, and the purple skin on the squid tentacles.Tear off as much as you can.

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  7.Peel the skin off the squid, that's it.

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  8. Lay the squid tube flat on the cutting board, and insert a pair of chopsticks into the squid tube.Place the chopsticks on the table and when cutting with the knife, stop when it hits the chopsticks so that the squid noodles below will not be cut off.

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  9. Cut one side of the squid tube to a width of about 1cm, but do not cut it into the On the other side, use a knife to make cross cuts on the squid tail without cutting it off.The squid must be scraped lightly a few times without cutting it off.

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  10.The cut squid looks like this when carried

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  11. Chop the garlic and ginger into mince, add Korean chili paste, rice syrup, soy sauce, and stir evenly.

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  12. Heat oil in a pan, apply a layer of oil, add squid, both sides first Fry for one minute each, then brush with sauce while frying, for a total of 4 minutes.Place on a plate, spread with remaining sauce, sprinkle with chopped green onion, sesame seeds, drizzle with a little sesame oil, and done.