Stir-fried Dried Squid and Shishito Peppers
A savory Korean side dish (banchan) made by braising rehydrated dried squid and shishito peppers in a soy sauce-based seasoning.
📝 Editor's Notes
Stir-fried Dried Squid and Shishito Peppers is a delicious and savory Korean side dish (banchan) made by braising rehydrated dried squid and shishito peppers (꽈리고추) in a flavorful soy sauce-based seasoning.
The chewy texture of the squid combined with the subtle spiciness of the shishito peppers makes it a true 'rice thief' (밥도둑 - a dish so delicious it makes you eat a lot of rice).
The cooking process itself is not difficult, but you'll need to allow time for soaking the squid in advance.
This charming dish is perfect with warm rice, especially in cooler seasons when you want to whet your appetite.
It also makes an excellent addition to a housewarming party or any guest meal.
🛒 Ingredient Tips
When choosing dried squid, look for thick, glossy bodies with intact legs.
Avoid any that are too dry or broken.
For a tender texture, soak the squid thoroughly in cold water for about 2-3 hours.
For shishito peppers (꽈리고추), choose ones that are not too large, are glossy, bright green, and have fresh stems.
Avoid any with blemishes or discolored spots.
Light soy sauce (백간장) is lighter in color than regular soy sauce and is great for adding savory depth without darkening the ingredients.
If you don't have light soy sauce (백간장), you can use a bit less regular soy sauce and adjust the seasoning with salt, though it may be hard to achieve the same clean flavor.
🔄 Substitution Guide
You can use semi-dried squid (반건조 오징어) instead of dried squid.
Semi-dried squid doesn't require soaking, making it more convenient, but it will result in a softer texture compared to the characteristic chewiness of fully dried squid.
For shishito peppers (꽈리고추), you can use mild chili peppers (아삭이고추) or cheongyang chili peppers (청양고추).
Mild chili peppers are less spicy than shishito peppers and offer a refreshing taste, while cheongyang chili peppers will add a significantly spicier kick.
If you dislike spicy food, bell peppers or paprika cut into small pieces can add color and texture.
If light soy sauce (백간장) is unavailable, use regular soy sauce but reduce the amount by 1-2 tbsp, as it will darken the dish, and adjust seasoning with salt if needed.
A small amount of fish sauce (액젓) can also be added instead of oyster sauce for umami flavor.
🥘 Ingredients
👨🍳 Cooking Points
The two most important points for this dish are: First, it's crucial to soak the dried squid sufficiently.
Soaking it in cold water for 2-3 hours ensures it becomes tender and not chewy.
Be sure to follow the soaking time.
Second, once the sauce boils, add the squid first and stir-fry it thoroughly so that it absorbs the seasoning well.
This will give the dish a deeper flavor.
Finally, add the shishito peppers (꽈리고추) later and cook them by repeatedly covering the pan and stirring.
This method helps the peppers cook through without becoming mushy, while also absorbing the sauce.
Adjust the cooking time, around 10-15 minutes, to ensure the peppers retain some of their crispness.
👨🍳 Directions
Soak the dried squid in water for 2-3 hours, then cut into bite-sized pieces.
In a pan, add 200 ml water, 7 tbsp soy sauce, 3 tbsp allulose, 2 tbsp light soy sauce (백간장), 3 tbsp Korean cooking wine (미림), 2 tbsp oyster sauce, and 1 tbsp minced garlic. Bring the mixture to a boil.
Once the sauce boils, first add the prepared squid and stir-fry.
Add the shishito peppers (꽈리고추) and stir-fry, then cover the pan and cook, stirring occasionally, for about 10-15 minutes, or until the peppers are tender.
Stir in 1 tbsp oligosaccharide and sprinkle with roasted sesame seeds to finish.
Transfer the finished Stir-fried Dried Squid and Shishito Peppers to a serving dish or storage container.
💡 Tips
Soak dried squid in water for 2-3 hours before use.
Add the squid first and stir-fry, then add the shishito peppers (꽈리고추).
While stir-frying, cover and cook, stirring occasionally, for about 10-15 minutes until the peppers are tender.
Do not add sesame oil to side dishes (banchan) meant for long-term storage.
📦 Storage & Reuse
The best way to store the finished Stir-fried Dried Squid and Shishito Peppers is in an airtight container in the refrigerator.
It can be kept fresh for about 3-5 days.
The tip mentions not adding sesame oil to dishes intended for long-term storage, which is because sesame oil can oxidize and turn rancid, making it unsuitable for extended storage.
To reheat, microwave for about 1 minute or lightly stir-fry in a pan to restore its initial warmth and flavor.
Leftovers can also be wrapped in dried seaweed (kim) with rice or finely chopped and used as an ingredient for rice balls (jumeokbap) for another tasty treat.
🥢 Who This Is For
This Stir-fried Dried Squid and Shishito Peppers is a satisfying and hearty side dish (banchan) that pairs wonderfully with warm rice.
It's especially popular among those who enjoy spicy flavors and will appeal to adult palates.
It's also great for lunchboxes and makes an impressive dish for entertaining guests.
For an even richer meal, serve it alongside a spicy soup like kimchi stew (kimchi-jjigae) or soybean paste stew (doenjang-jjigae).
Surprisingly, it also goes well with makgeolli (Korean rice wine) for a simple drinking snack.
🔥 Nutrition Info
Thanks to its savory soy sauce seasoning, this Stir-fried Dried Squid and Shishito Peppers is an excellent side dish (banchan) to enjoy with rice, providing both protein and dietary fiber.
While an exact serving size isn't specified, considering the ingredient amounts, one serving (approx.
100g) is estimated to be around 150-200 kcal.
Dried squid is a high-protein, low-fat food, offering about 15-20g of protein, while shishito peppers (꽈리고추) are rich in dietary fiber and Vitamin C.
The sodium content may be somewhat high due to the soy sauce and oyster sauce, so it's advisable to consume in moderation.
The inclusion of allulose and oligosaccharide provides sweetness as a sugar substitute, which can be beneficial for blood sugar management.
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