Chewy and Sweet Semi-Dried Squid Stir-Fry with Korean Green Peppers
:: Sumi’s Side Dish Recipe :: How to Make Kim Su-mi’s Semi-Dried Squid and Korean Green Pepper Stir-Fry
This is a semi-dried squid stir-fry with Korean green peppers, featured on the TV cooking show ‘Sumi’s Side Dish’. It was a perfect main dish!
Main Ingredients- 2 semi-dried squids
- 150g Korean green peppers (about 10-12 peppers)
Cooking Instructions
Step 1
First, rinse the semi-dried squids thoroughly under running water. Carefully remove the hard quill-like cartilage from the inside of the squid bodies using a knife or your fingers. Removing the cartilage will make the squid more tender when cooked.
Step 2
Next, we’ll peel the squid. To make it easier, gently pat the squid dry with paper towels or rub it with a little coarse salt to help loosen the skin. Once peeled, rinse lightly again and pat dry.
Step 3
Cut the prepared semi-dried squid into bite-sized pieces, about 2-3 cm wide, in a long shape. This shape ensures the seasoning is absorbed evenly and maintains a neat presentation after cooking.
Step 4
Slice the 8 cloves of garlic thinly or flatten them slightly with the side of your knife. Slicing the garlic will mellow its sharpness as it cooks, adding a rich flavor without being overpowering.
Step 5
Wash the 150g of Korean green peppers and remove the stems. Make 1-2 shallow slits lengthwise on the plump part of each pepper. This scoring helps the peppers cook faster and absorb the sauce beautifully.
Step 6
Heat a little cooking oil in a pan over medium-low heat. Add the dried ginger slices (or fresh ginger slices) and sauté for about 1 minute until fragrant. This step effectively removes any potential fishy smell from the squid.
Step 7
Once the ginger is fragrant, remove and discard the ginger pieces. Add the sliced garlic to the pan and sauté over low heat until lightly golden. Be careful not to burn the garlic, as this will release its aroma.
Step 8
Add 6 Tbsp of regular soy sauce, 2 Tbsp of brewing soy sauce, and 8 Tbsp of water to the pan. Stir to combine, then bring to a simmer over medium heat and cook for 1-2 minutes until the garlic is tender.
Step 9
Add the sliced semi-dried squid to the pan and stir-fry with the sauce for about 1 minute. The goal is to lightly coat the squid with the sauce. Avoid overcooking, as it can make the squid tough.
Step 10
Now, add the prepared Korean green peppers. Continue to stir-fry over medium heat for about 3-4 minutes, or until the peppers are tender-crisp and have a vibrant green color. They should be cooked through but still retain a slight bite.
Step 11
When the green peppers are almost cooked, stir in 4 Tbsp of oligosaccharide. Stir-fry briefly for another minute to allow the sweetness and glaze to coat all the ingredients. This adds a lovely sheen and sweetness.
Step 12
Turn off the heat. Stir in 1 Tbsp of sesame oil and 1 Tbsp of toasted sesame seeds. Mix well to combine. Adding these at the end preserves their rich aroma and flavor.
Step 13
Serve this delicious, savory, and slightly sweet semi-dried squid stir-fry with Korean green peppers. It’s fantastic over a bowl of hot rice and makes a wonderful main dish or even a tasty appetizer!
