Ingredients Jump to Instructions ↓

  1. 1/4 cup canola oil

  2. 3 tablespoons rice vinegar

  3. 2 tablespoons Korean chile powder (see Notes)

  4. 2 tablespoons reduced-sodium soy sauce

  5. 1 tablespoon toasted sesame oil

  6. 1 teaspoon sugar

  7. 1/2 teaspoon grated or minced fresh ginger

  8. 1 pound cleaned squid tubes and/or tentacles (see Notes)

  9. 1/4 cup grated carrot

  10. 2 tablespoons toasted pine nuts (see Tip), finely chopped

Instructions Jump to Ingredients ↑

  1. Whisk canola oil, vinegar, chile powder, soy sauce, sesame oil, sugar and ginger in a medium bowl. Set aside about 3 tablespoons in a small bowl for dressing. Add squid tubes and/or tentacles to the remaining marinade. Turn to coat well. Cover and marinate in the refrigerator for 1 to 2 hours. About 20 minutes before you’re ready to grill, preheat a gas grill to high or prepare a charcoal fire. Brush the grill rack clean. Lift the squid pieces one at a time from the marinade, letting the excess liquid drip back into the bowl. (Discard the marinade.) Grill the squid, turning once or twice, until lightly charred but still tender, 2 to 4 minutes. Transfer to a clean cutting board; cut tubes into bite-size rings and leave tentacles whole or cut in half, if desired. Place in a medium bowl with the reserved dressing, carrot and pine nuts; toss to combine. Serve at room temperature.


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