Korean Butter-Grilled Squid Beaks
Quick answer
- Total time
- 22 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Squid beaks in butter take so little time that another plate can go out in the middle of a drinking session.
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They are tossed with garlic in butter over high heat for about three minutes, then soy sauce and mirin are cooked down onto them.
Ingredients
Instructions
- 1
Rinse 300 g squid beaks several times under running water to remove grit and loose bits.
Press them dry with paper towels, including the crevices, because leftover moisture causes splattering and makes the texture turn rubbery.
- 2
Heat the pan over high heat for about 1 minute, then lower it to medium.
Add 25 g butter and wait until it melts around the edges and forms small bubbles, without letting it brown too fast.
- 3
Add 1 tablespoon minced garlic and stir for only 30 to 40 seconds.
When the garlic turns pale golden and smells fragrant, move on immediately so it does not burn and make the butter bitter.
- 4
Add the dried squid beaks, raise the heat to high, and spread them out in the pan.
Stir-fry quickly for about 3 minutes, letting moisture evaporate while the surface becomes coated with the butter.
- 5
Pour 1 tablespoon soy sauce and 1 tablespoon cooking wine around the edge of the pan.
Toss until the liquid boils down quickly and clings to the squid beaks as a glossy, salty glaze.
- 6
Sprinkle in 1 teaspoon red chili flakes and 0.25 teaspoon black pepper, then stir-fry for 30 seconds more.
When no loose liquid remains and the squid beaks feel springy, plate them immediately and serve hot.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
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