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Photo of Korean grilled squid by WW

Korean grilled squid

Total Time
20 min
15 min
5 min
Bring a spicy surprise to the table with this Asian barbecue favourite.


Calamari or squid, raw

600 g, squid hoods

Chilli paste

1 tbs, Korean variety

Reduced salt soy sauce

1 tbs

Caster sugar

2 tsp

Sesame oil

1 tsp

Sunflower oil

1 tbs, or canola oil

Green shallot(s)

5 individual, cut into 5cm lengths

Sesame seeds

2 tsp, toasted


  1. Cut squid hoods in half lengthways. Score the inside flesh in a crisscross pattern. Cut into 5cm pieces. Combine chilli paste, soy sauce, sugar and sesame oil in a large bowl. Add squid and toss to combine.
  2. Preheat a barbecue flat plate over high heat (see note). Drizzle with sunflower or canola oil. Cook squid, turning, for 3–4 minutes or until just cooked through.
  3. Add shallots and cook for 1 minute or until bright green and just tender. Serve sprinkled with seeds.


SERVING SUGGESTION: Lime wedges and steamed baby pak choy, plus jasmine rice. TIPS: You can also cook this recipe in a non-stick frying pan or wok. Korean chilli paste is available in Asian supermarkets. If unavailable you can use sambal oelek.