Korean Braised Squid with Shishito Peppers
Kkwari-ojingeo-jorim is a Korean braise of squid and shishito peppers simmered in a gochujang and soy sauce seasoning. The squid retains its chewy bounce while soaking in the bold sauce, and the peppers absorb enough flavor to stand on their own while keeping a slight crunch. Gochujang brings a warm spiciness that combines with soy sauce's depth into a multilayered seasoning, and garlic with ginger neutralizes any seafood odor. As the liquid reduces, it coats each piece in a concentrated glaze that makes this banchan work especially well spooned over a bowl of steamed rice.
Adjust Servings
Instructions
- 1
Clean squid, slice bodies into rings, and cut tentacles into 5 cm pieces.
- 2
Remove pepper stems and prick each pepper 1-2 times so sauce penetrates.
- 3
Add soy sauce, gochujang, chili flakes, garlic, sugar, and water; simmer 2 minutes.
- 4
Cook onion and peppers first for 3 minutes, then add squid.
- 5
Braise quickly over high heat for 4 minutes, then reduce heat and cook 2 more minutes.
- 6
Finish with sesame oil, toss briefly for gloss, and serve immediately.
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