Using frozen squid, making butter-grilled squid over rice, and m
I made a bowl of rice using the trimmed frozen squid I bought at the mart. The squid is trimmed, so you can easily make it without having to trim it, and it's a rice bowl dish that looks good and tastes good with the squid shape as much as possible!
2 serving
Within 60 minutes
야무진손키친
Ingredients
  • Squid
    2ea
  • Butter
    30g
  • Cooking oil
    3spoon
  • crushed garlic
    1spoon
  • onion
    1/2ea
  • Cheongyang red pepper
    3ea
  • a garlic stem
    2ea
  • Cabbage
    2piece
  • instant rice
    2bowl
  • Sesame
    little
  • anchovy broth
    150ml
  • Red pepper powder
    1spoon
  • thick soy sauce
    4spoon
  • cooking wine
    2spoon
  • Sugar
    1spoon
  • Oyster sauce
    1/2~1spoon
  • crushed garlic
    1spoon
Cooking Steps
STEP 1/25
Add water, kelp, and anchovies and boil them to make broth again (replaceable with water)
STEP 2/25
Slice onions (1/2) so that they are not too thick, slice Cheongyang red pepper (3), and chop garlic stems (2 stems).
Finely chop up the garlic (4-5).
STEP 3/25
Cut cabbage leaves (2 sheets) into 1.5 to 2cm pieces.
STEP 4/25
Defrost frozen squid in cold water.
STEP 5/25
Drain as much as possible using a kitchen towel.
STEP 6/25
Cut butter (30g) into small pieces.
STEP 7/25
Spread butter on paper foil first.
STEP 8/25
Put the whole squid on top.
STEP 9/25
Place butter evenly on top of whole squid.
STEP 10/25
Bake in a 220 degree preheated oven for 7 to 8 minutes (air fryer is also possible)
STEP 11/25
Leave the body of the cooked squid as it is, and cut off the legs.
STEP 12/25
In a bowl, combine 1 spoon of red pepper powder, 4 spoons of dark soy sauce, 2 spoons of cooking wine, 1 spoon of sugar, 1 spoon of oyster sauce, and 1 spoon of minced garlic.
STEP 13/25
Grease a frying pan and stir-fry 1 tablespoon of minced garlic.
STEP 14/25
When the garlic flavor comes up and the garlic is cooked to a certain extent, stir-fry onion and hot pepper.
STEP 15/25
Add cabbage leaves and garlic stems and stir-fry.
STEP 16/25
Add the prepared seasoning when the vegetables are deep-fried to death.
STEP 17/25
Add 150ml of stock (or water) again.
STEP 18/25
Add the cut squid legs.
STEP 19/25
Add the body of the squid and boil it down to pieces of sauce are cut.Season to your taste (add more soy sauce or oyster sauce if it's bland)
STEP 20/25
Remove only the body of the squid and leave a little at the bottom so that it doesn't break.
STEP 21/25
Put the rice on the plate.
STEP 22/25
Add a generous amount of rice bowl sauce.
STEP 23/25
Place the cut squid body in the middle.
STEP 24/25
Sprinkle with stir-fried sesame seeds.
STEP 25/25
It looks good! It's complete with butter-grilled squid rice! You can eat the whole squid separately, or you can cut it with scissors and mix it well^^
*It's more savory if you mix it with a little bit of sesame oil. *If you cook squid too much in the oven, it will get tough, so cook it moderately. *You can use water instead of broth again, and season it to your taste.
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