Korean Gapojingeo Beoteo Maneul Gui (Butter Garlic Cuttlefish Grill)
Gapojingeo beoteo-maneul-gui is butter-garlic grilled cuttlefish where the thick body is crosshatch-scored and cooked in a pan with melted butter and minced garlic. Cuttlefish flesh is denser and thicker than regular squid, so the scoring is essential for even heat penetration-it also creates channels where the melted butter and garlic pool, infusing each piece with concentrated flavor. The cuttlefish should hit the pan when the butter begins to foam over medium heat, which means the fat is hot enough to cook without burning while the garlic has had time to release its fragrance into the oil. Two minutes per side opens up the crosshatch pattern and firms the flesh to a springy bite, and a squeeze of lemon juice at the end lifts the richness of the butter with bright acidity.
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Instructions
- 1
Clean the cuttlefish, remove skin and innards, score the body, and cut into bite-size pieces.
- 2
Mix cuttlefish with salt, pepper, and half the lemon juice, then marinate for 10 minutes.
- 3
Heat a pan over medium-high heat, melt olive oil and butter, then sauté garlic for 30 seconds.
- 4
Add cuttlefish and grill quickly for 2-3 minutes, then add chili and cook 1 more minute.
- 5
Drizzle remaining lemon juice, turn off heat, sprinkle parsley, and serve immediately.
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