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Korean Grilled Squid Rings

Korean Grilled Squid Rings

With a handful of ingredients, these quick and flavorful Korean Grilled Squid Rings are sure to make their stake <haha>. Truly! Simple, delicious and fast!


  • 2 +1+1 tablespoons vegetable oil
  • 1 medium size onion sliced in half
  • 3-4 Shanghai bok choy sliced in half lengthwise
  • 3 scallion sprigs
  • ½ lb squid rings fresh or thawed from frozen
  • 1 tablespoon soy sauce
  • ¼ to 1 cup kimchi to taste
  • Kosher salt to taste


  • Preheat grill (charcoal or gas) to medium-high.
  • In the meantime, cut onion and Shanghai bok choy in half lengthwise.
  • Drizzle 2 tablespoons of vegetable oil onto onion, Shanghai bok choy and scallions.
  • Place onion and Shanghai bok choy onto hot grill with lid closed and cook until slightly charred and softened, about 5-8 minutes.
  • Flip and cook other side to charred and softened with lid closed and also add scallions to grill, about 5-8 minutes as well.
  • Meanwhile, drizzle squid rings with 1 tablespoon of vegetable oil
  • Move onion, scallions and Shanghai bok choy to cooler place on grill. Over the high heat, grill squid rings. Cook 1-2 minutes until squid rings is a brighter white (from opaque white).
  • Flip squid rings until squid rings are a bright white, about 1-2 minutes.
  • Take all items off the grill.
  • Preheat frying pan with 1 tablespoon vegetable oil on medium-high heat.
  • Meanwhile, slice the onions, scallions and Shanghai bok choy lengthwise. Slice the kimchi into thin lengths as well. Add all vegetables to the hot frying pan.
  • Toss the vegetables in the frying pan after 1 minute. Add grilled squid rings to the frying pan.
  • Add soy sauce and kosher salt to taste. Quickly toss all items in frying pan once, remove from frying pan (so not to further cook squid rings) and serve immediately.