1.Cut squid down centre to open out; score the inside in a diagonal pattern. Halve squid lengthways; cut into 5cm (2-inch) pieces.
2.Combine squid with remaining ingredients in medium bowl.
3.To make cucumber salad, combine cucumber, carrot, onion, seeds and chilli in medium bowl. Add vinegar; stand 5 minutes then toss gently.
4.Cook squid mixture on heated oiled barbecue (or grill or grill pan), in batches, until changed in colour.
5.Serve squid with cucumber salad; season.
Korean chilli paste is a very hot chilli paste available from many Asian grocery stores.Note