Kim Dae-seok's Perilla Pepper Squid Stew

• Frozen squid 1 piece
• Perilla pepper 200g
• Whole garlic 7 cloves
• All-purpose flour 1 tablespoon (for cleaning squid)
• Kelp broth 300ml
• Light soy sauce 5 tablespoons
• Anchovy sauce 1 tablespoon
• Mirin 2 tablespoons
• Plum syrup 1 tablespoon
• Millet syrup 2 tablespoons
• Sesame oil 1 tablespoon
• Toasted sesame seeds 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Even if it feels tedious, always use a kitchen towel to cleanly remove the squid’s skin so that older adults and children can enjoy it tender and free of chewiness.
• Avoid using minced garlic as it will cloud the broth; always slice or chop garlic coarsely to keep the stew clear and clean.
• Be sure to include 1 tablespoon of anchovy sauce with the kelp broth—it’s essential for achieving a deep, savory umami flavor that lingers on the palate.
• Letting the stew cool completely after cooking allows the soy-based seasoning to penetrate fully into the squid, resulting in a much firmer, more flavorful texture.

Recommended for 🙋

• ⭐Those who want to make a squid stew that’s tender and melts in the mouth without being chewy.
• ⭐People looking to solve their rice side dish needs with the spicy kick of perilla peppers and the sweet-savory harmony of millet syrup.
• ⭐Anyone seeking a neat, thick-textured stew recipe with a clean, satisfying broth.