Korean Braised Squid with Shishito Peppers
Quick answer
Kkwari-ojingeo-jorim is a Korean braise of squid and shishito peppers simmered in a gochujang and soy sauce seasoning.
What makes this special
- Kkwari-ojingeo-jorim relies on high heat to keep squid chewy in a bold gochujang and pepper sauce.
- Squid added last and cooked only 4 minutes on high heat to stay chewy
- Gochujang and gochugaru together build layered spice depth and red color
Key ingredients
Core cooking flow
- 1 Clean 350 g squid by removing the innards and any thin membrane, then rinse...
- 2 Remove the stems from 120 g shishito peppers and prick each one once or twice with a fork.
- 3 In a pan, combine 2.5 tablespoons soy sauce, 1 tablespoon each gochujang and...
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Season
Remove the stems from 120 g shishito peppers and prick each one once or twice with a fork.
Slice 90 g onion not too thinly, and keep a little extra sugar ready if the peppers taste especially hot.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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