Korean Butter-Grilled Squid Beaks
Ojingeo-ip-butter-gui is a Korean bar snack made by searing squid beaks in melted butter with minced garlic over high heat. Thoroughly drying the squid beaks beforehand is essential: residual moisture causes splattering and prevents the butter from forming a direct, fragrant coating on the surface. Three minutes of rapid stir-frying keeps the texture springy and chewy rather than rubbery, and adding soy sauce and cooking wine creates a savory glaze as the liquid rapidly evaporates. A finish of red chili flakes and black pepper introduces a warm heat that lingers behind the buttery garlic flavor, making each piece compulsively snackable.
Adjust Servings
Instructions
- 1
Rinse squid beaks thoroughly and pat very dry.
- 2
Melt butter and saute garlic until fragrant.
- 3
Add squid beaks and stir-fry over high heat for 3 minutes.
- 4
Add soy sauce and cooking wine, then cook down moisture.
- 5
Finish with chili flakes and pepper, cooking 1 more minute.
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