Tender Butter-Grilled Squid (Using Dried Squid)
Delicious Butter-Grilled Squid Made with Tender Dried Cuttlefish Recipe
This butter-grilled squid offers a delightful chewy yet tender texture, making it a beloved snack for all ages and a fantastic accompaniment to beer. Instead of regular squid, try using tender dried cuttlefish (known as ‘geon-hanchi’) for a uniquely delicious and special butter-grilled cuttlefish. The harmonious blend of rich buttery flavor with a touch of sweetness and saltiness is simply divine. Enjoy a special moment by easily making this at home!
Ingredients- 2 pieces of tender dried cuttlefish
- Butter (as needed)
- Sugar (a pinch)
- Mayonnaise (for dipping)
- Parsley flakes (for garnish, a pinch)
Cooking Instructions
Step 1
I will now guide you through the detailed process of making delicious butter-grilled squid using tender dried cuttlefish. Are you ready?
Step 2
Today, I’m using two pieces of tender dried cuttlefish, which are easily found at most grocery stores. Dried cuttlefish is much more tender than regular squid, making it perfect for butter-grilling. I find the cute cap-like head of the cuttlefish quite charming!
Step 3
First, carefully separate the body and tentacles of the cuttlefish. This might seem a bit gruesome, but it’s a necessary step for a tasty dish! (Laughs)
Step 4
Now, let’s score the body of the cuttlefish. Make cuts at approximately 1cm intervals. This not only creates a beautiful pattern when cooked but also helps the seasonings penetrate better. I found using scissors made this step much easier!
Step 5
It’s time to start grilling the cuttlefish. Turn your stovetop (gas or induction) to medium-low heat and place a frying pan on it to preheat.
Step 6
Once the frying pan is adequately heated, add a piece of butter and let it melt. The sizzling sound of the melting butter is already making me hungry!
Step 7
After the butter has completely melted, tilt the pan to spread it evenly across the entire surface. The rich, buttery aroma will soon fill your kitchen.
Step 8
With the butter-coated pan, place both pieces of dried cuttlefish. I added an extra knob of butter for a more intense buttery flavor! (Sorry, cuttlefish!)
Step 9
Grill the body and tentacles of the cuttlefish, flipping them occasionally, until they turn a beautiful golden brown. Be careful not to burn them; slow cooking is key.
Step 10
Make sure to maintain medium-low heat throughout the cooking process. If the heat is too high, the outside will burn quickly while the inside remains undercooked. Be patient and grill it slowly.
Step 11
As the cuttlefish cooks, it will gradually turn golden brown, and the scored parts will gently open up, creating an even more appealing appearance.
Step 12
Continue grilling until both the body and tentacles are evenly golden brown. The scoring makes the butter-grilled cuttlefish look quite sophisticated!
Step 13
Once the cuttlefish is almost done, lightly sprinkle a tiny bit of sugar over it. Adding too much sugar can overpower the natural flavor of the cuttlefish, so it’s best to keep the sweetness minimal.
Step 14
Transfer the beautifully grilled butter-cuttlefish from the pan to a serving plate. Doesn’t this close-up shot look incredibly appetizing? (My mouth is watering!)
Step 15
While delicious on its own, dipping the tender butter-grilled cuttlefish into creamy mayonnaise takes the flavor to another level! A light sprinkle of parsley flakes on the mayonnaise creates an even more elegant presentation for your butter-grilled cuttlefish platter.
Step 16
This chewy yet tender dried cuttlefish butter grill is simply irresistible! The combination of this delicious dish with a cold glass of beer is unparalleled. Enjoy a wonderful evening with this special homemade dish and a cold beer. Highly recommended!
