Spicy Bbq Squid Recipe

Make the sauce

In a medium bowl combine 1/2 cup gochujang, 2 tbsp light soy sauce, 2 tbsp brown sugar, 1 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil and 1 tsp fish sauce. Whisk until smooth and the sugar dissolves.

Add the zest and juice of 1 makrut lime (1 tsp zest + 1 tbsp juice), 3 cloves minced garlic and 1 tsp grated ginger. Stir in 1 tsp gochugaru (or smoked chili flakes) for extra heat and 2 tbsp neutral oil to loosen the sauce for brushing.

Taste and adjust: if too spicy, add 1 tsp honey; if too salty, add 1 tsp rice vinegar. Reserve about 1/4 cup of the sauce for finishing the grilled squid and set the rest aside for marinating.

Prepare the squid

Pat the cleaned squid bodies and tentacles very dry with paper towels. For bodies, slice open and lay flat or leave whole and score lightly in a diamond pattern (about 1/4" deep) to help tenderize and allow sauce to penetrate. Cut into 1" wide rings or leave tubes halved lengthwise depending on presentation.

Season the squid lightly with 1 tsp coarse salt and 1/2 tsp freshly ground black pepper. Place squid in a shallow dish or zip-top bag and toss with the reserved marinade (not the finishing portion) until well coated. Marinate in the refrigerator for 20–30 minutes — no longer than 45 minutes to avoid the acid breaking down texture.

Grill or pan-sear

Preheat a grill or cast-iron pan to high heat. Brush grill grates or pan with oil to prevent sticking. Remove squid from marinade letting excess drip off. Grill squid for 1–2 minutes per side for tubes/rings, or until opaque with good char marks; tentacles may take 2–3 minutes until slightly crisped. Avoid overcooking — total cook time should be 3–5 minutes depending on size.

During the last 30–45 seconds, brush the squid with the reserved 1/4 cup sauce to glaze, turning once so glaze caramelizes but does not burn. Transfer squid to a platter and let rest 2 minutes.

Prepare the salad

While squid is marinating, combine 1 cup julienned papaya, 1 cup thinly sliced persimmon, 1/4 cup very thinly sliced red onion and 1/4 cup chopped cilantro in a bowl.

Dress the fruit with 1 tbsp lime juice, 1/4 tsp salt and 1/4 tsp black pepper. Toss gently to combine so the papaya and persimmon remain distinct. Taste and adjust seasoning. Fold in 2 tbsp coarsely chopped roasted peanuts for texture.

If you like, refrigerate the salad for up to 10 minutes so it’s chilled when serving; otherwise serve immediately for more vibrant texture.

Plate the dish

Arrange the glazed squid on a serving platter. Spoon the papaya-persimmon salad alongside or on top of the squid as preferred.

Scatter the 2 sliced makrut lime leaves (optional) and toasted sesame seeds over the squid and salad. Sprinkle the remaining chopped peanuts if desired.

Serve with fresh lime wedges. Encourage diners to squeeze lime over the squid and salad for bright acidity.