Thursday, 30 May 2013

Ojingeo Gui (Fiery Hot Grilled Squid)

This dish is  flavorful and delicious BUT it was the hottest and the most scorching dish I have ever cooked so far (when I cooked it the first time). When I first cooked this dish, my husband and I almost finished off 2 liters of pineapple juice just to diffuse the heat as this dish was really fiery hot hot hot.  It gave us that scorching effect inside the mouth most specially on the tongue and it spreads to the esophagus going down to the stomach.   I wasn't even sure if the fullness I felt in my stomach is due to eating too much or drinking too much liquid.  

I never thought that fiery hot dishes would make our tummy hot too, literally. When I first cooked this dish, my husband and I experienced unwanted and irritating discomfort for the whole day.  My husband even had diarrhea after a few hours of eating it.  It was how his body reacted to the "unwanted foreign substance" in his body - to eliminate whatever that was that was causing him discomfort.  That's the reason why my husband requested for me to not cook too fiery hot & spicy dishes even if the dish is supposed to be so.  To quote my husband "We're not Korean or Malaysian or Indonesian.  We are Filipinos and Filipinos are not used to very hot dishes".  Oh well, I've learned my lesson, so when I cooked this dish again for the second time, I paid attention on the amount of hot chilli I added to my marinade.  You can see from the recipe below that I reduced my use of chilli pepper paste and hot chilli flakes.  Well, the truth is, the amount would depend on you.  Some people can take the hotness of the habanero and even the ghost pepper, but for some, even the mildest hot chilli peppers may not be tolerable for them.  You know what I mean.

Anyway, this squid recipe of mine  was based on the  grilled baby octopus or Jjukkumi Gui  recipe of Korean Bapsang (the recipe can be found after mine below). I marinaded the squid in a sauce made of chillies and spices  for at least 3 hours.  Then I grilled the sliced squid flipping 1 slice of squid at a time.  That was tedious really.  BUT, but, but, every effort I put in this dish was worth it as it was fiery hot delicious :-).  

A FRIENDLY REMINDER :  Just add the amount of chilli you can tolerate.  Don't make your dish too hot that it becomes inedible for those who are not used to eating hot and spicy dishes.



Ingredients :

Squid, sliced - 10 small pcs

Marinade :
Hot Chilli pepper paste - 2 tbsp  1 tbsp

Hot Chilli pepper flakes - 2 tsp  1/2 tsp

Low Sodium Soy Sauce - 1 1/2 tbsp
Mirin - 1 tbsp
Dry White Wine - 2 tbsp
Brown Sugar - 2 tsp
Garlic, minced - 3 cloves
Ginger, grated - 1"
Sesame seeds - 1 tsp
Sesame oil

Cooking Procedure :

1.  Clean the squids removing the inside and the ink sac.  Slice it into rings.  Do not discard the head. Rinse and pat dry
2.  Mix all the ingredients for the marinade then marinade the sliced squids in it for at least 3 hours.
3.  Heat oil in a grill pan at medium fire and pan-grill the squids cooking them for 1 minute on each sides.

Serve with Thai cabbage-carrots salad.  Well that's my husband's experiment.  Recipe later :-)

© myFresha-licious (30May2013)

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1 pound (10 - 12) baby octopus
1 small cucumber, thinly sliced, for garnish (optional)
2 tablespoons Korean red chili pepper paste (gochujang)
1 to 2 teaspoons Korean red chili pepper flakes (gochugaru)
1 tablespoon soy sauce
1 tablespoon rice wine (or mirin)
2 tablespoons sugar  
1 teaspoon minced garlic
1/2 teaspoon finely grated ginger
1 tablespoon sesame oil  
1 teaspoon sesame seeds
1. Defrost, if frozen. If not pre-cleaned, remove and discard the inside of the head and beak.  Rinse the octopus well under cold running water.
2. Combine the marinade ingredients. Pour over the octopus and mix to coat well. Marinate for 2 to 3 hours (up to overnight) in the fridge. 
3. Heat a lightly oiled grill or a grill pan to medium high and sear for about 3 minutes, turning a couple of times. Do not overcook. Plate them on the optional cucumber slices to serve.

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