A Korean-Style Recipe for Grilled Squid

Grilled squid
Image House / Getty Images
Prep: 30 mins
Cook: 10 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
149 Calories
6g Fat
6g Carbs
16g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 149
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 215mg 72%
Sodium 116mg 5%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 16g
Vitamin C 5mg 23%
Calcium 41mg 3%
Iron 1mg 5%
Potassium 267mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You can find this grilled squid at food stalls in Korean markets or on the street in Korea, but it's also easy to make at home with this recipe. It's really hard to mess up if you use good-quality squid. Fresh is best, but you can even use good-quality frozen.

Smaller squid or cuttlefish are easier to cook as they are more tender. Sometimes squid is labeled “cuttlefish” in Korean stores because squid is one of the marine animals that make up the larger category of sea creatures of cuttlefish. But you can also make this dish with cuttlefish that is not squid.


  • 1 pound squid, or cuttlefish

  • 2 tablespoons kochujang Korean sesame paste

  • 1 teaspoon sesame oil

  • 1 tablespoon mirin

  • 1 teaspoon soy sauce

Steps to Make It

  1. If you go to a fish market, then ask for the fishmonger to clean it for you. If you buy it uncleaned, then follow the directions below.*

  2. Score the squid or cuttlefish bodies in a crisscross pattern.

  3. Mix marinade ingredients together, combining well.

  4. In a bowl or bag, marinate squid for 30 minutes.

  5. On a preheated grill, cook squid until just opaque, watching the bodies closely so they don't overcook. (Depending on the size of squid, this step could take 3 to 10 minutes).

  6. While cooking, brush once with the excess marinade and turn once on the grill.

  7. Cook squid until just opaque, watching the bodies closely so they don't overcook

  8. Cut into rings or smaller pieces to serve or plate individually if using small squid.

To Clean Squid or Cuttlefish

  1. Chop off the beak, eye and head portion of the squid.

  2. Discard the transparent bone (spine) from inside the squid.

  3. Tear off the thin membrane from the body tube.

  4. Rinse the squid thoroughly under cold, running water until clean.

  5. Drain squid dry.


  • Squid is hugely popular in Korea, and you can find it everywhere. There are squid-flavored crackers and chips, and dried squid is a popular snack for people of all ages because it's a portable and cheap protein (like beef jerky but much more popular). It's eaten like popcorn, enjoyed as an anju with drinks or seasoned and mixed with peanuts as a popular banchan. Ulleungdo, a volcanic fishing island in Korea, is famous for its squid. Historically, most of its residents supported the squid industry as sellers or fishermen and farmers.

Sources: Self.com and Livestrong.com