Pan-grilled squid (Pan fried Squid) is an easier and tastier version of grilled pusit. The squid is seasoned with gochujang sauce, soy sauce and sesame oil which made it savory and spicy! This korean spicy pan grilled squid will surely tickle your taste buds, just how like your favorite kdrama makes you kilig. This quick and lovely seafood recipe is a hassle free one, with no special equipment needed, just you and your pan. Try and make some today!
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INGREDIENTS
1 kilo of squid
1 teaspoon ginger (grated)
4 cloves of garlic (chopped)
2 tablespoons of gochujang sauce
1 tablespoon of dark soy sauce
Honey to taste
1 teaspoon of sesame oil
1 tablespoon of butter
Spring onions

DIRECTIONS
Prepare the squids. Wash and clean them and remove the innards. Pop and remove the eyes and then peel the skin off. Pull out the quill and remove the beak of the squid.
Score the body of the squid horizontally. (Be careful not to cut it). Do this to all the other squids. Separate the squid head.
For the basting sauce, grab a small bowl and combine the ginger, garlic, dark soy sauce, honey and gochujang sauce. Stir until well combined. Lastly, add the sesame oil. Set aside.
Melt the butter in a heated pan and then add then lay the squids gently. Let them cook for a minute. Flip to cook the other side. Flip them a few times to cook evenly. Remove them from the pan.
Add the squid heads to the pan and cook for 2 minutes. Then, remove from the pan. Discard the liquid.
Return the squids and the heads into the pan and brush them with the sauce.
Transfer the spicy pan grilled squid to a serving plate and garnish with some chopped spring onions. Enjoy this as an ulam to a big bowl of hot steaming rice. Yum!

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