Korean Braised Squid with Shishito Peppers

Clean 350 g squid by removing the innards and any thin membrane, then rinse under running water and drain well.

Slice the bodies into rings and cut the tentacles into 5 cm pieces so they cook evenly.

Remove the stems from the 120 g shishito peppers and pierce each in 1 or 2 places with a fork.

Slice the 90 g onion not too thinly and keep both prepared separately.

In a pan, combine 2.5 tablespoons soy sauce, 1 tablespoon each gochujang and gochugaru, 1 tablespoon minced garlic, 1 teaspoon sugar, and 150 ml water. Simmer over medium heat for 2 minutes, stirring until the gochujang loosens into the liquid.

When the sauce bubbles evenly, add the onion and shishito peppers and braise over medium heat for 3 minutes.

Stir often so the sauce does not scorch, stopping when the peppers wrinkle slightly and the onion turns translucent.

Add the squid and raise the heat to high, then braise quickly for 4 minutes.

When the edges turn white and curl and the liquid reduces by about half, lower the heat and stir for 2 more minutes to coat the pieces.

Turn off the heat and drizzle in 1 teaspoon sesame oil, tossing gently just until glossy.

Serve before the squid firms up, leaving the remaining sauce slightly loose and concentrated enough to spoon over rice.