Korean Barbecued Squid

1.Place a squid tube horizontally in front of you. Cut parallel lines crossways at 1cm intervals, not cutting all the way through to the other side so it looks a little bit like a comb. Repeat with remaining squid tubes.

2.Whisk gochujang, soy sauce, sesame oil, sugar, garlic, ginger, vinegar and lemongrass in a large bowl until combined; add squid, season and toss to coat.

3.Preheat a lightly oiled grill pan (or barbecue) on high heat. Drain squid; reserve marinade. Cook squid hoods and tentacles in batches, turning occasionally and brushing with the reserved marinade, for 5 minutes or until cooked through and charred lightly.