Spicy & Sweet Stir-fried Dried Shredded Squids with Korean Green Peppers
The Ultimate Rice Companion! A Delicious Stir-fry Recipe Featuring Korean Green Peppers and Dried Shredded Squids
This dish is a true ‘rice thief’ (bab-do-deuk), with chewy dried shredded squids meeting the crispiness and mild spiciness of Korean green peppers for an irresistible flavor combination. While anchovies or shrimp are also fantastic with green peppers, the pairing of dried shredded squids and green peppers is exceptionally good at making you finish a bowl of rice in no time. It’s the perfect side dish to easily make for the whole family when you lack appetite.
Main Ingredients- Korean Green Peppers (Kwarigochu) 1 large bowl (approx. 200g, wash thoroughly under running water, remove stems, and cut into 1-2cm pieces)
- Dried Shredded Squids (Hong Jinmi or Baek Jinmi) a generous handful (approx. 50g, cut into bite-sized pieces)
Seasoning Ingredients- Soy Sauce 3 Tbsp (amount can be adjusted for sweetness)
- Gochugaru (Korean Chili Flakes) 2 Tbsp (add more if you like it spicier)
- Minced Garlic 1 tsp (optional, but adds more flavor)
- Corn Syrup 4 Tbsp (for gloss and sweetness. Can be substituted with sugar)
- Sesame Seeds, generous amount (for garnish and nutty flavor)
- Cooking Oil 2 Tbsp (to prevent sticking)
- Soy Sauce 3 Tbsp (amount can be adjusted for sweetness)
- Gochugaru (Korean Chili Flakes) 2 Tbsp (add more if you like it spicier)
- Minced Garlic 1 tsp (optional, but adds more flavor)
- Corn Syrup 4 Tbsp (for gloss and sweetness. Can be substituted with sugar)
- Sesame Seeds, generous amount (for garnish and nutty flavor)
- Cooking Oil 2 Tbsp (to prevent sticking)
Cooking Instructions
Step 1
First, wash the Korean green peppers thoroughly, remove their stems, and cut them into 1-2cm pieces. Mince the garlic. Heat a pan over medium heat, add 2 Tbsp of cooking oil, and stir-fry the cut green peppers until their surfaces are lightly coated. Once the green peppers become slightly translucent, add 1 tsp of minced garlic, 3 Tbsp of soy sauce, and 4 Tbsp of corn syrup. Stir-fry together to allow the seasoning to penetrate the peppers.
Step 2
Once the seasoning begins to simmer, reduce the heat slightly and continue to cook for about 2-3 minutes until the green peppers soften and the sauce thickens. This process helps to meld the spicy and sweet flavors of the peppers.
Step 3
When the green peppers are sufficiently reduced, it’s time to add the dried shredded squids. Add the squids to the pan and mix them well with the green peppers. It’s important to loosen up the squids as you stir-fry so they don’t clump together.
Step 4
Once the squids are somewhat stir-fried, add 2 Tbsp of gochugaru and mix everything thoroughly. Be careful not to overcook after adding the chili flakes, as they can burn. Stir-fry quickly just until the squids are evenly coated with the chili powder.
Step 5
When the gochugaru has well-absorbed into the squids and peppers, and the dish looks appetizingly colored, turn off the heat. Prepare a generous amount of sesame seeds for garnish. You can adjust the soy sauce and corn syrup to your taste for a perfect sweet and savory balance. Turn off the heat, sprinkle generously with sesame seeds, and your delicious, glossy stir-fried dried shredded squids with Korean green peppers are ready to be enjoyed. Serve it over warm rice for a delightful meal!
