
Ease of preparation rating: Easy
Yield: 6 servings
Ingredients:
For the squid:
2 pounds (908 g) squid tubes and tentacles, cleaned
1-ounce (30 ml) vegetable oil, to spritz
For the marinate:
2 cloves garlic, minced
1 teaspoon (5 ml) ginger, finely grated
1 tablespoon (15 ml) Korean red chili pepper flakes
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) sake
1 tablespoon (15 ml) sugar
3 tablespoons (45 ml) red chili paste
1 tablespoon (15 ml) sesame oil
1/8 teaspoon (.75 ml) black pepper
For the rice:
1 cup (240 ml) jasmine rice
11/3 cups (360 ml) water
1 tablespoon (15 ml) rice wine vinegar
¼ cup (60 ml) fresh peas
1 teaspoon (5 ml) sesame oil
To garnish:
½ teaspoon (2.5 ml) sesame seeds
2 green onions, trimmed
Oil, for grilling
Method:
For the marinate:
In a bowl combine garlic, ginger, chili flakes, soy sauce, sake, sugar, chili paste, sesame oil, black pepper.
For the Squid:
Preheat barbeque to high or 400 F (205 C).
In a bowl roll the squid in the marinate.
Spray a little vegetable oil on the squid pieces, do not rub the oil into the marinate.
Place the squid pieces on the grill alongside the tentacles, the oil should help create a charring effect on the meat.
Cook for 2 minutes then flip, then cook for 2 minutes more.
In a bowl toss the green onions lightly in oil and place on the grill to char.
For the rice:
In a small pot place the peas in a cup of water bring to a boil, after a boil is reached immediately remove the peas from the water and chill the peas in ice water.
Remove peas from ice water and set aside.
In a small pot place rice and water cover and bring to a boil then reduce heat to low and let cook for 8 or 9 minutes or until the water is completely absorbed, then put aside and let rest covered for 15 minutes.
Remove the rice from the pot and dump into a bowl fluff the rice and add sesame oil, rice wine vinegar, and blanched peas.
To serve:
On a plate place the rice.
Neatly slice the squid tubes into ¼ inch slices, place on the plate beside the tentacles and cut charred green onions.
To garnish:
Top cooked squid with sesame seeds.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque