Serves 4-6 as a shared starter
- 1 kg Loligo or calamari squid, cleaned in store, ask our fishmongers
- 2 tbsp gochujang*
- 1 tbsp sesame oil
- 1 tbsp salt reduced soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp honey
- Finely shredded green onions (shallots), kewpie mayonnaise and char-grilled lemon wedges, to serve
Cut squid hoods open lengthways and fan open. Using a sharp knife, score the inner side of the hoods at 1/2cm-intervals in a honeycomb pattern. Halve hoods lengthways. Pat squid hoods and tentacles dry with paper towel. Set aside. Combine gochujang sauce, sesame oil, soy sauce, rice wine vinegar and honey in a medium bowl. Mix until well combined. Add squid. Toss to coat in mixture. Cover and refrigerate for 30 minutes. Preheat a greased barbecue plate or char-grill pan over medium-high heat. Draining squid, barbecue or char-grill in batches, tossing often, for 2-3 minutes until curly and golden. Serve with shredded green onions, kewpie mayonnaise for dipping and char-grilled lemon wedges.
*Gochujang is a delicious Korean thick chilli paste sold in Harris Farm and in the Asian section of large supermarkets