Spicy & Sweet Stir-fried Squid with Korean Green Peppers
A Delectable Combination of Squid and Korean Green Peppers with Reduced Spice, Perfect for a Flavorful Meal
Are you also guilty of having Korean green peppers (Ggwari Gochu) sitting in your fridge, too spicy to eat? Today, I’m sharing a recipe that significantly reduces their heat while bringing out their delicious flavor, stir-fried with tender squid. The savory and slightly sweet sauce seeps into both the peppers and the squid, making it an irresistible dish that will have you finishing your rice in no time. Rekindle your appetite with this fantastic side dish that’s perfect for any meal!
Main Ingredients
- 110g spicy Korean green peppers (Ggwari Gochu)
- 1 whole squid (body part)
- A splash of soju (to remove fishy smell)
- 1 Tbsp cooking oil
Seasoning
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce (jin ganjang)
- 3 Tbsp chopped green onion (preferably white parts)
- 1 Tbsp sugar
- 1 Tbsp cooking wine (like Mirin)
- 1 Tbsp plum extract
- 1 tsp anchovy extract (or regular soy sauce if unavailable)
- 1 Tbsp sesame oil
- A pinch of sesame seeds (for garnish)
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce (jin ganjang)
- 3 Tbsp chopped green onion (preferably white parts)
- 1 Tbsp sugar
- 1 Tbsp cooking wine (like Mirin)
- 1 Tbsp plum extract
- 1 tsp anchovy extract (or regular soy sauce if unavailable)
- 1 Tbsp sesame oil
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, wash the Korean green peppers thoroughly under running water and remove the stems. Then, cut them into halves lengthwise, about 2-3 cm long pieces.
Step 2
Place the cut peppers in a bowl of cold water and let them soak for about 15-20 minutes to reduce their spiciness. Gently swirl them once or twice during soaking for better results. After soaking, drain them completely using a sieve.
Step 3
Clean the squid, remove the innards, and you can either peel the skin or leave it on. Cut the squid into bite-sized pieces. Avoid cutting them too thinly to maintain a pleasant chewy texture.
Step 4
Bring a pot of water to a boil and add a splash of soju. Once the water is boiling, add the prepared squid and blanch for just 10-20 seconds. Be careful not to overcook, as it will become tough.
Step 5
Immediately rinse the blanched squid under cold water to stop the cooking process and drain them well using a sieve. This step helps maintain the squid’s firm and springy texture.
Step 6
Heat 1 Tbsp of cooking oil in a pan over medium heat. Add all the seasoning ingredients except for sesame oil and sesame seeds (minced garlic, soy sauce, chopped green onion, sugar, cooking wine, plum extract, anchovy extract). Let the mixture come to a simmer.
Step 7
Once the seasoning sauce is simmering, add the drained Korean green peppers to the pan. Stir-fry over high heat for about 1 minute, or until the peppers slightly soften.
Step 8
When you can smell the aroma of the peppers, add the blanched squid. Continue to stir-fry for another 1-2 minutes, ensuring all ingredients are well combined. Cooking over high heat helps to preserve the fresh flavors.
Step 9
Finally, drizzle in 1 Tbsp of sesame oil and sprinkle with a pinch of sesame seeds. Give it a quick toss to combine everything evenly. Your delicious stir-fried squid with Korean green peppers is ready!
Step 10
Transfer the finished dish to a serving plate. Tasting it, I found that the spiciness of the peppers has been significantly reduced, creating a wonderful harmony with the tender and slightly sweet squid! This dish is perfect as a side for rice or even as a delightful appetizer. Enjoy this wonderful culinary creation!
