Sweet and Savory Butter Grilled Squid
A snack made by soaking dried squid in water and pan-frying it until sweet and nutty in a buttery seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This special snack transforms hard dried squid by thoroughly soaking it in water, seasoning it with butter and sugar, and pan-frying it. Even without an oven, it captures the sweet, nutty flavor of Korean street food snacks, and you can adjust the stir-frying time to make it either tender or crispy to your liking.
- Servings
- about 1–2 servings
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Dried squid1 whole
- Butter1 tbsp
- Salt0.5 tsp
- Sugar1 tsp
- Soak in cold water for more than 1 hour. I soaked it for about two hours so the saltiness would draw out, and also peeled off the skin.
- If using semi-dried squid (pidegi), you can skip the soaking step and just cut it.
- Taste a piece, and if the squid still tastes salty, reduce the salt to 1/4 or omit it entirely. If you want only a savory, salty flavor, you can leave out the sugar.
Steps
1. This is a medium-sized dried squid.
2. Soak in cold water for more than 1 hour. I soaked it for about two hours so the saltiness would draw out, and also peeled off the skin.
3. Tear it into thin strips by hand or snip it with kitchen scissors into bite-sized lengths, then pat the moisture dry.
If the pieces are too thick, the seasoning will not absorb evenly and they will not stir-fry properly all over, so make them as thin as possible for the best flavor.
If using semi-dried squid (pidegi), you can skip the soaking step and just cut it.
4. Melt the butter in the microwave for about 1 minute, then add 1/2 tsp salt and 1 tsp sugar and roughly mix.
Taste a piece, and if the squid still tastes salty, reduce the salt to 1/4 or omit it entirely.
If you want only a savory, salty flavor, you can leave out the sugar.
5. In the frying pan you will cook in, place the squid and the melted butter mixture from step 4, then mix together with your hands.
6. Stir-fry over high heat while stirring constantly.
7. Keep stirring briskly with chopsticks. After stir-frying for about 2 minutes, the squid will absorb the seasonings and darken in color.
If you prefer a tender texture, you can turn off the heat at this lightly stir-fried stage.
8. I stir-fried it a bit longer until the surface became crisp.
Ppunwife's tips
- If the pieces are too thick, the seasoning will not absorb evenly and they will not stir-fry properly all over, so make them as thin as possible for the best flavor.
- If you prefer a tender texture, you can turn off the heat at this lightly stir-fried stage.
FAQ
Do I need to soak semi-dried squid in water as well?
When using semi-dried squid (pidegi), you can skip the soaking step and cut it directly into bite-sized pieces before cooking.
Why do I need to tear the squid thinly?
If the squid pieces are too thick, the seasoning will not soak in evenly and it will not stir-fry well, so slicing or tearing them as thinly as possible gives the best flavor.
How do I adjust the cooking time for a softer texture?
Stir-fry in the pan while stirring for about 2 minutes, and turn off the heat as soon as the seasoning has absorbed and the color darkens to keep it pleasantly tender.
How should I adjust the seasoning if the squid is already quite salty?
After soaking thoroughly in water to draw out the salt, give it a taste. If it still tastes salty, it is best to reduce the salt to 1/4 tsp or omit it entirely.
