Buttery Grilled Squid – A Simple Homemade Recipe
How to Make Delicious Buttery Grilled Squid at Home
Enjoy simple yet delicious buttery grilled squid at home, the perfect snack to pair with your favorite beer! This recipe offers a delightful sweet and savory flavor combination that’s irresistible. We’ve included detailed steps and tips to ensure even beginners can achieve a fantastic result. Enjoy making and savoring this delightful treat!
Main Ingredients
- 1 large fresh squid
- 2 Tbsp unsalted butter
- Pinch of herb salt (about two pinches)
- 1 tsp sugar (using a coffee spoon for measurement)
Sweet & Savory Sauce
- 1 Tbsp soy sauce
- 2 Tbsp mayonnaise
- 1 tsp oligodang (corn syrup)
- A little finely minced cheongyang pepper
- A little sesame seeds
- 1 Tbsp soy sauce
- 2 Tbsp mayonnaise
- 1 tsp oligodang (corn syrup)
- A little finely minced cheongyang pepper
- A little sesame seeds
Cooking Instructions
Step 1
First, gather all the ingredients needed for today’s dish. Having your fresh squid, butter, and sauce components ready will make the cooking process much smoother.
Step 2
Prepare the fresh squid by making a slit along the belly. Carefully remove the internal organs and ink sac. Trim the eyes and mouth area cleanly. Rinse the squid thoroughly under running water, gently rubbing the body and tentacles to ensure they are clean. This step helps to eliminate any unpleasant fishy odors, resulting in a cleaner taste.
Step 3
Now, it’s time to score the squid’s body. Leave about a 3cm section in the middle of the squid’s body un-scored. Using a knife or scissors, make even, parallel cuts about 0.5cm apart across the rest of the body. Be careful not to cut too deeply. Scoring the squid helps it become more tender and absorb the flavors better as it cooks.
Step 4
Prepare the squid tentacles in a similar manner to the body. Use scissors to cut the tentacles cleanly where they attach to the body. If any ink remains, remove it and rinse again. Scoring the entire squid like this will result in a more appealing and tender texture for your buttery grilled squid.
Step 5
Melt 1 tablespoon of unsalted butter in a heated pan over low heat. Be mindful not to burn the butter, and swirl it around the pan to coat the surface evenly.
Step 6
Once the butter has melted, carefully lay the prepared squid flat in the pan. Sprinkle 1 teaspoon of sugar (measured with a coffee spoon) and about two pinches of herb salt evenly over the squid. The herb salt adds a wonderful depth of flavor.
Step 7
When the first side of the squid is nicely golden brown, carefully flip it over. Add the remaining 1 tablespoon of unsalted butter to the pan. Sprinkle the other side with sugar and herb salt, just as you did for the first side, and cook until golden brown.
Step 8
For the final cooking stage, as the squid is almost done on both sides, gently move it around in the pan, basting it with the melted butter. Continue cooking until the butter sauce is reduced and coats the squid, giving it a glossy finish. Avoid overcooking to prevent the squid from becoming tough.
Step 9
In a small separate bowl, combine 2 tablespoons of mayonnaise, 1.5 tablespoons of soy sauce, a little finely minced cheongyang pepper, and a sprinkle of sesame seeds. Mix well to create a delicious sweet and savory sauce. The addition of cheongyang pepper adds a slight kick and cuts through any richness, making the flavor even more captivating.
Step 10
Cut the nicely grilled buttery squid into bite-sized pieces and arrange them on a plate. Serve with the homemade sweet and savory sauce for dipping, or drizzle it lightly over the squid. Your simple yet impressive buttery grilled squid, a perfect beer snack, is now ready! Enjoy! ^^
