Sizzling Spicy Garlic Grilled Squid
Tender whole squid is coated in a vibrant garlic-chili glaze sweetened with a splash of soda, then grilled to smoky, caramelized perfection.
In Asian street food culture, whole grilled squid is a legendary late-night delicacy celebrated for its chewy yet tender texture. The secret to its addictive flavor lies in a bold chili glaze that caramelizes over high heat, creating a beautiful smoky crust. This recipe brings that authentic barbecue experience indoors using a simple grill pan and a signature sweet-and-spicy marinade.
Ingredients
- 1 large whole squid
- 3 g Korean chili paste (gochujang)
- 3 g white granulated sugar
- 2 g MSG
- 1 g black pepper powder
- 1 g chicken powder
- 1 g minced garlic
- 2 tbsp Sprite soda
- 1 tbsp chili powder
- to taste sliced onions
Instructions
- 1Cut open the squid
Place a thawed whole squid onto a clean cutting board. Using a sharp pair of kitchen shears, carefully cut open the body down the middle to reveal the internal organs and prepare it for thorough cleaning.
Tip: Hold the squid firmly but gently to prevent it from slipping while cutting with the scissors. - 2Clean the squid
Locate the eyes on the head of the squid and carefully snip them out with scissors. Ensure the ink sacs remain intact to prevent staining the meat before moving on to the mouth removal.
Tip: Work carefully when removing the eyes to avoid bursting the ink sacs, which can stain the meat and your cutting board. - 3Remove the squid mouth
Spread the tentacles open to locate the hard beak or mouth at the center. Use your gloved fingers to press and pop out the beak completely, ensuring no hard parts remain in the tentacles.
Tip: Press firmly from the back of the tentacle base to easily push the beak forward and out. - 4Add the chili paste
Begin making the signature spicy sauce by scooping out a portion of thick red chili paste with a spoon and placing it into a clean metallic mixing bowl.
Tip: Ensure the chili paste is smooth and free-flowing for easier blending later. - 5Season with sugar and MSG
Measure out the white granulated sugar and MSG, then add them into the bowl containing the chili paste to balance the spice with sweetness and savory depth.
Tip: Keep the seasonings separated in your mise en place to ensure precise measurements. - 6Add aromatics and powders
Incorporate the black pepper powder, chicken powder, and freshly minced garlic into the seasoned chili paste mixture to develop the full flavor profile of the spicy marinade.
Tip: Freshly minced garlic provides a sharper, more vibrant aroma than pre-packaged garlic paste. - 7Dilute the sauce mixture with Sprite
Pour a splash of clear Sprite soda into the golden bowl containing the minced garlic, chili paste, and assorted spices. The soda helps dilute the concentrated mixture, combining the ingredients into a smooth and well-balanced signature spicy sauce.
Tip: Using Sprite instead of water adds a subtle sweetness and acidity that perfectly balances the heat of the chili paste. - 8Add chili powder
Add a generous spoonful of bright red chili powder to the diluted sauce mixture in the golden bowl. This essential ingredient provides the intense heat and vibrant color for the signature spicy sauce.
Tip: You can adjust the amount of chili powder depending on your preferred heat level. - 9Mix the spicy sauce
Use a spoon to thoroughly stir all the sauce ingredients together. Continue mixing until the seasonings and chili powder are fully incorporated, forming a smooth, uniform red sauce ready to coat the squid.
Tip: Ensure the sugar and MSG are completely dissolved so the marinade coats the squid evenly. - 10Marinate the squid
Place the cleaned, whole squid into a large mixing bowl with the prepared signature spicy sauce. Use a gloved hand to thoroughly rub and massage the marinade into every part of the squid, ensuring it is generously and evenly coated for maximum flavor.
Tip: Make sure the squid is completely thawed and patted dry before marinating so the spicy sauce adheres perfectly to the surface. - 11Grill the marinated squid
Preheat your circular grill pan until it is hot and sizzling. Use metal tongs to carefully transfer the fully marinated squid onto the hot surface, spreading it out evenly so it cooks uniformly.
Tip: Keep the grill pan sufficiently hot before adding the squid to sear the marinade and lock in the juices immediately. - 12Slice into bite-sized pieces
Once the squid body and tentacles are beautifully grilled and cooked through, use a pair of clean kitchen scissors to slice the squid directly on the hot grill pan into manageable, bite-sized pieces. Serve hot while sizzling.
Tip: Cutting the squid right on the grill pan keeps it hot and lets any escaping juices mingle with the pieces for extra flavor.
