Hunchi Squid with Homemade Sauce

Hunchi Squid with Homemade Sauce is a seafood dish originating from Jeju Island, South Korea, where it is prominently featured at the Dongmoon Seafood Market. The preparation centers on fresh squid, typically caught locally, which is scored and grilled or lightly blanched to achieve a tender yet slightly chewy texture. The defining element is the homemade sauce, often a blend of gochujang (fermented chili paste), soy sauce, garlic, sesame oil, and a touch of sweetener, creating a savory, spicy, and slightly sweet glaze. A great version distinguishes itself through the quality of the squid—firm, sweet, and never rubbery—and a sauce that complements rather than overwhelms the natural marine flavor. The dish’s name, “Hunchi,” may be a local dialect term or a transliteration, and it reflects the island’s tradition of simple, ingredient-driven cooking. Regional variations across South Korea include squid prepared with similar sauces but different cooking methods, such as stir-frying or grilling over charcoal. In Jeju, the dish is often served as an anju (bar snack) with beer or soju, and its popularity has been documented by the travel and food series *More Best Ever Food Review Show*, which highlighted the version served at Dongmoon Seafood Market. The market setting reinforces the dish’s connection to the island’s fishing heritage, where vendors prepare squid to order, ensuring maximum freshness.