Korean Gapojingeo Beoteo Maneul Gui (Butter Garlic Cuttlefish Grill)
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Cuttlefish is thicker and denser than ordinary squid, so the inside of the body gets a deep crosshatch before it hits the pan, and the garlic butter seeps into those cuts as it cooks.
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A little chopped cheongyang chili, a hot Korean green pepper, leaves a faint kick at the end of the butter.
Ingredients
Instructions
- 1
Clean 350 g cuttlefish by removing the guts and skin, then pat it very dry.
Score the inside of the body in a deep 0.5 cm crosshatch pattern so heat and seasoning can reach the thick flesh evenly.
- 2
Cut the scored cuttlefish into bite-size pieces.
Season with 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 0.5 tablespoon lemon juice, then rest for 10 minutes so the thick pieces absorb the seasoning.
- 3
Just before cooking, lightly blot the surface moisture from the cuttlefish.
If it is too wet, the butter will splatter, the surface will steam instead of sear, and the pieces will not brown properly.
- 4
Heat a pan over medium heat, then add 1 tablespoon olive oil and 30 g butter.
When foam appears around the edges, add 2 tablespoons minced garlic and saute for 30 seconds, just until fragrant, without browning it hard.
- 5
Lay the cuttlefish in one layer and cook undisturbed for 2 minutes.
When the cuts open and the underside turns golden, flip the pieces, add 1 Cheongyang chili, and cook 1 minute more.
- 6
Turn off the heat when the total cooking time is around 4 minutes, before the cuttlefish turns rubbery.
Drizzle with the remaining 0.5 tablespoon lemon juice, sprinkle 1 tablespoon parsley, spoon over the butter-garlic sauce, and serve immediately.
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