Braised Squid Sundae in Spicy Sauce
Quick answer
This dish features sliced squid sundae simmered in a sweet and spicy red chili paste sauce.
What makes this special
- Braised squid sundae yangnyeom jorim uses thick 1.5 cm slices to keep the pork stuffing intact within a spicy-sweet glaze.
- 1.5 cm thick slices keep the stuffing intact through the braising process
- Minimal flipping with basting preserves the cross-section during reduction
Key ingredients
Core cooking flow
- 1 Slice 1 squid sundae into 1.5 cm thick rounds, pressing straight down so the filling does not push out.
- 2 In a wide pan, loosen 150 ml water with 1 tablespoon red chili paste, 1 tabl...
- 3 Set the pan over medium heat and boil the sauce for about 2 minutes.
This dish features sliced squid sundae simmered in a sweet and spicy red chili paste sauce. The squid sundae is cut into thick 1.5 cm rounds before cooking, which helps prevent the seasoned stuffing from spilling out during the braising process. The sauce is prepared by mixing water, gochujang, red chili powder, soy sauce, minced garlic, and rice syrup in a wide pan. After boiling the sauce, the squid pieces are arranged in a single layer and simmered over low heat. Basting the slices with the sauce rather than flipping them frequently helps preserve their shape and keeps the cross-section intact. The rice syrup thickens the chili paste base into a glossy, sticky glaze that coats the squid. A drizzle of sesame oil at the end adds a savory finish.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Slice 1 squid sundae into 1.5 cm thick rounds, pressing straight down so the filling does not push out.
Set any broken pieces aside and add them later, after the neat slices have started to set in the sauce.
- 2Season
In a wide pan, loosen 150 ml water with 1 tablespoon red chili paste, 1 tablespoon red chili powder, and 1 tablespoon soy sauce first. Stir in 2 tablespoons rice syrup and 1/2 tablespoon minced garlic until the sauce looks even.
- 3Control
Set the pan over medium heat and boil the sauce for about 2 minutes.
When bubbles rise evenly around the edge, scrape the bottom gently so the chili paste and syrup do not stick or scorch.
- 4Control
When the sauce is boiling, arrange the squid sundae slices in one layer without overlapping.
Lower to low heat and leave them for 2 minutes before turning, so the filling firms slightly and stays inside.
- 5Control
Spoon the sauce over the tops and braise for about 5 minutes.
When the liquid has reduced by half and turns glossy, turn each slice only once, using a gentle touch to avoid loosening the stuffing.
- 6Finish
Turn off the heat when the sauce coats a spoon thickly.
Drizzle with 1 teaspoon sesame oil, gently tilt the pan to coat the slices, rest for 1 minute, and serve while still warm.
After the steps
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