Quick & Easy

Korean-inspired barbecued squid on skewers

Delicious, fresh, juicy Korean barbecued squid on skewers - a crowd pleasing dish which is perfect for your next BBQ or family gathering!
Barbecued squid on skewers


Korean barbecued squid on skewers


Korean barbecued squid on skewers

1.Halve squid hoods lengthways. Using a sharp knife, score inside in a criss-cross pattern at 5mm intervals. Cut into 4cm x 8cm pieces.
2.Place sugar, sake, sauce, garlic, ginger, both pastes, oil, vinegar, lemon grass, pear and rind in a large bowl; whisk to combine. Add squid, season; toss to coat. Cover; refrigerate for 3 hours or overnight.
3.Preheat a lightly oiled grill pan (or barbecue) on high heat. Drain squid; reserve marinade. Thread squid pieces onto skewers in an ‘S’-shape. Cook skewers, in batches, turning occasionally and brushing with reserved marinade, for 5 minutes or until cooked through and charred lightly.
4.Place skewers on a large platter; sprinkle over chilli, accompany with lemon wedges.

Soak bamboo skewers for at least 30 minutes before using to prevent burning when cooking. The pear in this recipe acts as a tenderiser, the longer the squid marinates the more tender it will become. Squid can be marinated a day ahead; store, covered, in the fridge.


Related stories