Smoked Spicy Korean Squid (Ojingeo)

In a medium glass or stainless steel mixing bowl, whisk together 3 tbsp gochujang, 1 tbsp gochugaru, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp toasted sesame oil, 4 cloves of grated garlic, and 1 tbsp grated ginger. Whisk vigorously until the brown sugar is completely dissolved and the paste is uniform. This combination creates a high-sugar, high-protein coating that will facilitate rapid caramelization and smoke adhesion through the Maillard reaction. Ensure the mixture is smooth to prevent clumped spices from burning during the final char phase.

Take 1.5 lbs of cleaned squid bodies and use a sharp paring knife to score a shallow crosshatch pattern (1/8-inch deep) on one side of the mantle. This increases the surface area for smoke absorption and creates 'channels' for the marinade to pool. Submerge the scored bodies and tentacles into the marinade, ensuring total coverage. Limit the marination time to exactly 30 minutes at room temperature; the salt and enzymes in the soy sauce and gochujang will begin to break down the delicate cephalopod proteins if left longer, resulting in an unpleasant, mushy texture.

Preheat your smoker to 275°F using light fruit woods such as apple or alder. Avoid heavy woods like hickory or mesquite, which will overwhelm the delicate sweetness of the squid. Clean the grates thoroughly and apply a light coating of high-smoke-point oil. Because squid is extremely lean and cooks quickly, the goal is to stabilize the temperature at 275°F to ensure we stay out of the 40-140°F danger zone rapidly while still allowing 20 minutes of smoke exposure.

Place the marinated squid bodies and tentacles directly onto the grates, scored-side up. Arrange them so they are not touching to allow maximum smoke circulation. Smoke for 20 to 25 minutes. During this phase, the smoke particles will stick to the wet marinade, and the heat will begin to set the proteins. Keep the lid closed; every time you open it, you lose the humidity required to keep the squid supple. Watch for the marinade to tighten and the squid to begin curling into tubes.

Once the squid reaches an internal temperature of 135°F and appears matte-white (opaque) rather than translucent, move it to the hottest part of the grill or a preheated cast iron pan. Sear for 60 to 90 seconds per side until the sugar in the marinade caramelizes into dark, charred spots. Pull the squid immediately when it hits 140°F internal temperature. At this point, the squid is food-safe and perfectly tender; any further and the collagen will tighten, resulting in a rubbery texture.

Transfer the charred squid to a warm plate and let it rest for 2 to 3 minutes before slicing. This brief rest allows the internal juices to redistribute, ensuring the marinade stays on the meat rather than running off on the cutting board. After the rest, slice the bodies into 1-inch wide rings or strips. This ensures the squid is easy to eat and maximizes the surface-to-sauce ratio in every bite.

Plate the sliced squid and tentacles immediately. Garnish generously with thinly sliced scallions and toasted sesame seeds. The fresh bite of the scallions cuts through the rich, smoky gochujang, and the sesame seeds add a necessary textural crunch. Serve with steamed white rice to absorb the spicy residual oils from the marinade and provide a neutral base for the intense smoky heat.