Korean Butter-Grilled Squid Beaks
Quick answer
Ojingeo-ip-butter-gui is a Korean bar snack made by searing squid beaks in melted butter with minced garlic over high heat.
What makes this special
- Drying squid beaks thoroughly before butter-searing ensures the savory glaze of Ojingeo-ip.
- Complete drying before high-heat butter contact creates a savory glaze
- Three minutes on high heat keeps the chewy bite without toughening
Key ingredients
Core cooking flow
- 1 Rinse 300 g squid beaks several times under running water to remove grit and loose bits.
- 2 Heat the pan over high heat for about 1 minute, then lower it to medium.
- 3 Add 1 tablespoon minced garlic and stir for only 30 to 40 seconds.
Ojingeo-ip-butter-gui is a Korean bar snack made by searing squid beaks in melted butter with minced garlic over high heat. Thoroughly patting the squid beaks dry with paper towels before they hit the pan is a non-negotiable step: any residual moisture causes violent splattering and prevents the butter from forming a direct, fragrant crust on the surface. Three minutes of rapid stir-frying over high heat keeps the texture springy and chewy rather than tough and rubbery, which is the line squid crosses the moment heat is applied too long. Adding soy sauce and cooking wine creates a savory glaze as the liquid rapidly evaporates and concentrates against the hot surface. A finish of red chili flakes and cracked black pepper introduces a clean, warm heat that lingers behind the buttery garlic aroma, rounding out every bite. The dish comes together in under five minutes, which makes it one of the most practical snacks to serve alongside drinks.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Control
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.
- 3Step
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.
- 4Heat
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.
- 5Season
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.
- 6Finish
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.
After the steps
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