Korean Grilled Stuffed Squid

Inspired by Korea's ojingeo sundae or Korean squid sausage, this recipe uses the K-BBQ flavors Filipinos have grown fond of.
Difficulty
Medium
Servings
4 servings
Prep Time
30 Mins
Active Time
15 Mins

Fresh, succulent squid is a treat on its own, but it's especially delicious when allowed to char over the grill. Though the classic Filipino toyo-sili-calamansi flavor blend holds its own appeal, it’s worth looking toward other cultures for a welcome variation—just like this Korean Grilled Stuffed Squid.

Stuffed with red rice and slather on a gochujang marinade and you’ve got one unique infusion of Filipino and Korean-style appetizer or main—full of heat, nutty with a hint of sweetness, and whole lotta umami.

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Filling

  • 1 tbsp neutral oil
  • 200g ground beef
  • 1 tsp salt
  • ¼ cup gochujang
  • 1 tsp sugar
  • 2 cups red rice, cooked

Squid

  • 500-700g large whole squid
  • 2 tbsp gochujang
  • 1 tbsp neutral oil
  • green onions, for garnish
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