I used a product that came out of the skin of the squid. It's convenient to take it out of the freezer and cook it right away because it's frozen and packed like this. If you soak it in cold water as soon as you take it out, it melts in an instant.

I cut both sides of the squid's body in half with scissors. I'll make sure that the seasoning goes all the way to the inside. This squid has clean intestines and legs, making it easy to cook whole.

Place the prepared sauce in a bowl and mix well.

And apply it to the squid.

You can bake it in the oven or in a frying pan, but I baked it in a barbecue oven, which is grilled directly on both sides. Turn the heat down very low, cover and cook for about 15 to 20 minutes. It starts to burn quickly because it's a red pepper paste sauce, so you have to cook it on low heat to cook the inside well.

While baking, the thin skin starts to burn first, so cover it with cooking foil and cook the rest.

If you put the whole squid in a bowl and decorate it with a fragrant perilla leaf salad, you can eat it more deliciously because of the perilla leaf scent. It looks more colorful if you slice and sprinkle paprika.