Gochujang Grilled Squid

I prepared a delightful dish of gochujang grilled squid, perfectly charred to bring out its tender texture. I plated it alongside a vibrant mix of sautéed vegetables, including bell peppers, and carrots, which added both color and crunch. I drizzled a zesty cilantro chutney at the bottom, instantly brightening the dish with its vibrant freshness. To elevate the flavors, added some drops of Carolina Reaper chili oil, known for its intense heat and depth. Finally garnished the dish with fresh lime slices, adding a refreshing citrus note that brightened every bite.