Korean Beoteo Ojingeo Gui (Butter Grilled Squid)
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Semi-dried squid browns fast in a buttered pan and stays chewy.
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Shallow scores on the inside of the body give the soy and syrup glaze somewhere to sink in. Once done, the pieces go onto skewers or into paper cups.
Ingredients
Instructions
- 1
Score the inside of 2 semi-dried squid bodies at 1cm intervals with shallow cuts.
Cut the tentacles into 5 to 6cm pieces and slice the body into 4 to 5cm wide pieces.
- 2
Combine 18ml soy sauce, 20ml oligosaccharide syrup, 3g chili powder, and 8g minced garlic in a bowl and mix well.
- 3
Heat 10ml oil in a pan over medium heat and add the squid with the scored side facing down.
Cook uncovered for 2 minutes to lightly dry the surface and get some browning.
- 4
Add 25g butter and let it melt, coating the squid as it does.
Once fully melted, pour in the sauce and stir-fry over medium-high heat for 2 to 3 minutes, turning the pieces frequently.
- 5
Remove from heat when the sauce clings glossily to the squid and has reduced to a small amount of liquid.
Overcooking at this point causes burning - pull it while a little sauce remains.
- 6
Sprinkle with 3g sesame seeds and serve skewered on sticks or in paper cups street-vendor style.
Squid toughens as it cools, so serve immediately.
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