Ingredients
MARINATE
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2 cloves garlic, minced
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1 teaspoon (5 ml) ginger, finely grated
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1 tablespoon (15 ml) Korean red chili pepper flakes
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2 tablespoons (30 ml) soy sauce
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1 tablespoon (15 ml) sake
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1 tablespoon (15 ml) sugar
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3 tablespoons (45 ml) red chili paste
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1 tablespoon (15 ml) sesame oil
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1/8 teaspoon (.75 ml) black pepper
SQUID
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1/8 teaspoon (.75 ml) black pepper
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1-ounce (30 ml) vegetable oil, to spritz
RICE:
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1 cup (240 ml) jasmine rice
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11/3 cups (360 ml) water
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1 tablespoon (15 ml) rice wine vinegar
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1/4 cup (60 ml) fresh peas
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1 teaspoon (5 ml) sesame oil
GARNISH
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1/2 teaspoon (2.5 ml) sesame seeds
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2 green onions, trimmed
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Oil, for grilling
Directions
MARINATE
- In a bowl combine garlic, ginger, chili flakes, soy sauce, sake, sugar, chili paste, sesame oil and black pepper.
SQUID
- Preheat the barbeque to high or 400 F (205 C).
- In a bowl roll the squid in the marinate.
- Spray a little vegetable oil on the squid pieces. Do not rub the oil into the marinate.
- Place the squid pieces on the grill alongside the tentacles. The oil should help create a charring effect on the meat.
- Cook for two minutes then flip and cook for two more minutes.
- In a bowl toss the green onions lightly in oil and place on the grill to char.
RICE
- In a small pot, pour a cup of water and add in the peas. After a boil is reached immediately remove the peas from the water and chill the peas in ice water.
- Remove peas from ice water and set aside.
- In a small pot place rice and water then cover and bring to a boil. Reduce the heat to low and let it cook for eight to nine minutes or until the water is completely absorbed.
- Put the pot aside and let it rest covered for 15 minutes.
- Remove the rice from the pot and dump it into a bowl. Fluff the rice and add sesame oil, rice wine vinegar and blanched peas.
TO SERVE
- Place the rice on a plate.
- Neatly slice the squid tubes into 1/4 inch slices then place on the plate beside the tentacles.
- Cut charred green onions and top the cooked squid with sesame seeds.
