Comments on: Ojingeo Gui (Spicy Grilled Squid)

By: Hyosun

Hyosun — Fri, 07 Jun 2019 04:43:26 +0000

In reply to Matt Wildy. Great! Your substitute ideas sound all amazing!

By: Matt Wildy

Matt Wildy — Thu, 06 Jun 2019 12:54:32 +0000

Wow I did this recipe with a GIANT squid I caught. I must say after all the delicious recipes I have in my repertoire, this one was the bomb! It tastes like the BBQ’d squid you get on the beach at Jimberan Bay in Bali (.or a lot better).
I used a chilli jam and a chilli bean in soy bean oil paste to substitute the Korean chilli paste. I used 3 tbsp raw sugar instead of corn syrup. I used Chinese cooking wine and a touch of Riesling for the rice wine. Cooked on the charcoal on a Webber it was mouthwatering amazing! I will be impressing many friends to follow with this recipe of fresh caught squid. Thank you 🙏

By: bufcopper

bufcopper — Sun, 17 Sep 2017 16:58:06 +0000

I made this and it was absolutely delicious. My wife and I mostly eat breaded squid and both agree that this was one of the best tasting squid that we have had. What a wonderful recipe. Will make this dish often, especially with company. Thanks

By: ibuprofeno600

ibuprofeno600 — Fri, 11 Nov 2016 09:17:21 +0000

Hi, a guy from Madrid here!

I’m really glad you enjoyed your visit and liked our food! I fell in love with Korean food when I was visiting a few years ago. A funny thing was that the guys I was with didn’t want to tell me what Sundae is made of…we all had a laugh when I showed our morcilla…