Korean Beoteo Ojingeo Gui (Butter Grilled Squid)
Butter ojingeo gui is a Korean street snack of scored semi-dried squid grilled in butter and glazed with soy sauce, oligosaccharide syrup, and gochugaru. The semi-dried squid has a concentrated chewy texture that gains a toasty edge when seared in butter. The soy-syrup glaze coats the surface in a sweet-salty sheen, and gochugaru adds a lingering kick of heat at the finish. A final scattering of sesame seeds releases a nutty crunch with every bite.
Adjust Servings
Instructions
- 1
Score squid lightly and cut into bite-size pieces.
- 2
Mix soy sauce, syrup, gochugaru, and minced garlic for the glaze.
- 3
Heat oil in a pan and sear squid over medium heat for 2 minutes first.
- 4
Add butter to melt, then add glaze and stir-fry quickly for 2-3 minutes.
- 5
When the glaze turns glossy and reduced, turn off heat and add sesame seeds.
- 6
Serve on skewers or in a cup for a street-food style presentation.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Fried Squid
Cleaned squid is cut into 1 cm-thick rings, dipped in a light batter of frying mix, cold water, and egg, then deep-fried at 170 degrees Celsius for three to four minutes. Mixing the batter loosely so a few lumps remain creates an uneven coating that fries up extra crispy. The contrast between the chewy squid and the thin, airy shell is the defining feature, and the rings are served with a sprinkle of salt or a soy-vinegar dip.
Cabbage Ham Korean Street Toast
Cabbage ham street toast is a Korean street-style sandwich that stacks a thin cabbage-carrot egg omelet and seared ham between buttery griddled bread. The bread toasts to a crisp in butter, while the egg layer holds shredded vegetables for both softness and crunch. Sprinkling sugar directly onto the bread is the signature move, and together with ketchup and mayonnaise it creates the distinctive sweet-savory flavor that defines Korean street toast. The flat, compact shape makes it easy to eat on the go as a quick breakfast or snack.
Korean Sweet Spicy Dakgangjeong
Yangnyeom dakgangjeong is Korean sweet-spicy fried chicken made by cutting boneless thigh meat into bite-sized pieces, coating them in potato starch, and double-frying: first at 170 degrees Celsius to cook through, then at 185 degrees for a second pass that drives off residual moisture and locks the crust. The glaze is a reduction of gochujang, gochugaru, corn syrup, and soy sauce simmered until thick enough to cling without dripping. Tossing the twice-fried chicken in the sauce must happen quickly, off the heat and within twenty seconds, to coat evenly while the crust is still intact. The result is a shell that stays audibly crunchy under a sticky, glossy layer of sweet-spicy glaze even after it cools.
Korean Grilled Rice Cake Skewers
Tteokkochi are grilled rice cake skewers coated in a thick gochujang-based sauce built from ketchup, oligosaccharide syrup, soy sauce, and minced garlic simmered until reduced. The rice cakes are first pan-seared in a thin layer of oil to create a lightly crisp shell before the sauce is brushed on, so each bite cracks through a toasted surface into the chewy center. The ketchup lends a mild acidity that tempers the gochujang heat, while the syrup adds a rounded sweetness without graininess. Rolling the glazed skewers over low heat for one final minute fuses the sauce onto the rice cake surface so it holds even as the snack cools.
Korean Tteok Kkochi Yangnyeom Gui (Grilled Rice Cake Skewers)
Cylinder rice cakes are threaded onto skewers, lightly brushed with oil, and rolled on a grill pan over medium heat for six to seven minutes until the exterior turns golden. A sauce of gochujang, ketchup, oligosaccharide syrup, soy sauce, and minced garlic is applied in two rounds, building a glossy red glaze that clings to the surface. The outer layer develops a slight crispness while the inside remains stretchy and dense - that textural duality is the hallmark of this dish. A light dusting of cheese powder turns it into a kid-friendly snack, and it stands as one of the most iconic items in Korean street-food culture.
Korean Stuffed Squid Grill
Ojingeo-sun-gui is grilled stuffed squid-a Korean dish where cleaned squid tubes are filled with a mixture of soaked glutinous rice, crumbled tofu, diced carrot, soy sauce, and sesame oil, sealed with toothpicks, and grilled over medium heat with frequent turning. The glutinous rice needs at least three hours of soaking to cook through inside the squid's body cavity, and the tofu must be pressed dry in cheesecloth to prevent the filling from becoming waterlogged. Filling only seventy to eighty percent of each tube is essential because the rice expands as it cooks; overstuffed squid will burst on the grill. When sliced into 1.5-centimeter rounds, each piece reveals concentric layers-the chewy squid exterior, a sticky ring of glutinous rice, and a soft tofu core at the center.