Spicy and Sweet Grilled Squid with Roasted Vegetables
A Squid Dish That Rivals Steak! Spicy and Sweet Grilled Squid Recipe with Roasted Vegetables
Here’s how to make delicious grilled squid at home. We’ve paired tender, marinated squid with a colorful medley of roasted vegetables for a satisfying and impressive meal. Perfect for special occasions or when you want to impress guests!
Main Ingredients- 2 fresh squid (medium-sized)
- Cooking oil, as needed
- Oligosaccharide (or corn syrup), 1-2 Tbsp (for glaze)
- 1/2 zucchini
- 1/2 eggplant
- 1/4 head broccoli
- Salt, to taste
- Black pepper, to taste
Spicy and Sweet Marinade- Gochujang (Korean chili paste), 1 Tbsp
- Soy sauce, 1/2 Tbsp
- Gochugaru (Korean chili flakes), 1 Tbsp
- Minced garlic, 1/2 Tbsp
- Ginger powder, a pinch (or 1/4 tsp minced fresh ginger)
- Rice wine or cooking sake, 1 Tbsp
- Jocheong (Korean rice syrup) or other liquid sweetener, 2 Tbsp (adjust to taste)
- Toasted sesame seeds, a pinch
- Gochujang (Korean chili paste), 1 Tbsp
- Soy sauce, 1/2 Tbsp
- Gochugaru (Korean chili flakes), 1 Tbsp
- Minced garlic, 1/2 Tbsp
- Ginger powder, a pinch (or 1/4 tsp minced fresh ginger)
- Rice wine or cooking sake, 1 Tbsp
- Jocheong (Korean rice syrup) or other liquid sweetener, 2 Tbsp (adjust to taste)
- Toasted sesame seeds, a pinch
Cooking Instructions
Step 1
Properly preparing the squid is key to a delicious result! Start by cleaning the squid, removing the innards and the beak. Peel off the thin outer skin. Then, on the inside of the squid body, score it diagonally in a diamond pattern with a knife. This scoring helps the marinade penetrate better and ensures a tender texture when cooked. Cut the squid body into bite-sized rectangular pieces.
Step 2
Now, let’s make the flavorful marinade that will give the squid its signature taste! In a bowl, combine gochujang, soy sauce, gochugaru, minced garlic, ginger powder, rice wine, and jocheong. Mix everything thoroughly. You can adjust the amount of jocheong to suit your preference for sweetness. Add the prepared squid to the marinade and toss well to coat evenly. Let it marinate in the refrigerator for at least 15 minutes, or longer for a deeper flavor infusion. This marinating step is crucial for maximum taste!
Step 3
While the squid is marinating, let’s prepare the vegetables. Slice the zucchini and eggplant into similar thicknesses. Lightly season them with salt and pepper. Heat a dry skillet (no oil needed) over medium heat. Place the sliced zucchini and eggplant in the skillet and grill them on each side until they are nicely browned and slightly tender. Roasting the vegetables brings out their natural sweetness and adds a wonderful smoky flavor that complements the squid perfectly.
Step 4
Prepare the broccoli by breaking it into bite-sized florets. Bring a pot of water to a boil with a pinch of salt. Add the broccoli florets and blanch them for about 1 minute. Be careful not to overcook, as they can become mushy. Immediately transfer the blanched broccoli to a bowl of ice-cold water to shock them. This stops the cooking process, preserves their vibrant green color, and maintains a pleasant crisp texture.
Step 5
It’s time to grill the squid! Heat a little cooking oil in a skillet over medium-high heat. Add the marinated squid and stir-fry quickly. As the squid cooks, spoon some of the accumulated juices from the pan over the squid to keep it moist and flavorful. When the squid is almost cooked through, drizzle in the oligosaccharide (or corn syrup) and stir for a final minute. This will give the squid a beautiful glossy finish and a touch of sweetness. Serve immediately with the roasted vegetables for a delightful meal!
