Main ingredients 🥩
Frozen squidOnionBaconVinegarSweet cornGreen onionButterHeavy creamGarlicThymeCrunchy cereal
Lee Won-il Corn Puree Bacon Chutney Grilled Squid
A premium restaurant-style dish featuring tender sweet corn puree and tangy-sweet bacon chutney served alongside perfectly grilled squid with a crisp exterior and soft interior.
🙋 Recommended for
- ⭐ Those who want to recreate a restaurant atmosphere at home and celebrate special occasions
- ⭐ People seeking a perfect harmony between tender squid and sweet-tangy accompaniments
Ingredients needed 🛒2 servings
- Frozen squid 6–8 pieces
- Onion 1/2 medium
- Bacon 100g
- Vinegar 1 tablespoon
- Sweet corn 1 large ear (or 1 cup canned corn)
- White part of green onion 1/2 stalk
- Butter 3 tablespoons
- Heavy cream 150ml
- Garlic 3 cloves
- Thyme a pinch
- Cooking oil as needed
- Salt a pinch
- Crunchy cereal a small amount
Recipe 🍳
- Slice the onion thinly and sauté in a pan with oil until deeply caramelized. Add chopped bacon and cook until crispy, then add vinegar to create a tangy-sweet sauce—this is the bacon chutney.
- Melt butter in a pan, sauté the white part of the green onion until fragrant, then add corn kernels and heavy cream, bringing to a boil. Once the green onion aroma fades, blend thoroughly in a blender and strain to achieve a smooth corn puree.
- Thaw the frozen squid, then pat completely dry with kitchen paper. Score the outer surface with a crisscross pattern and season lightly with salt.
- Heat the pan over high heat until slightly smoking, add cooking oil, and sear the squid on one side until golden and crisp.
- Flip the squid, immediately turn off the heat, and add butter, mashed garlic, and thyme to the pan. Use a spoon to continuously baste the squid with melted butter, using residual heat to gently cook the inside until tender.
- Spread warm corn puree on the plate, place the perfectly grilled squid on top, and serve with bacon chutney. Garnish with crunchy cereal to enhance texture and visual appeal, if desired.
- Make bacon chutney by sautéing onions and bacon, then adding vinegar.
- Sauté green onion in butter, add corn and cream, boil, then blend and strain to make corn puree.
- Score and season dried squid with salt.
- Sear squid on high heat until one side is crisp.
- Turn off heat, baste squid with butter, garlic, and thyme to finish cooking with residual heat.
- Assemble on the plate: corn puree, squid, chutney, then garnish with cereal.
Cooking tips 💡
- Grilling squid too long makes it rubbery, so sear quickly on high heat only on the outside, then finish cooking with butter basting using residual heat for tenderness.
- Adjust the amount of vinegar in the chutney according to your personal preference for acidity to balance the flavors.
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