Kim Dae-seok's Perilla Pepper Squid Stew
Peeling the squid's tough skin to achieve a tender texture, then enriching it with dashi made from kelp and fermented anchovy sauce for a deep, savory-sweet side dish classic.
Ingredients needed 2 servings
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.
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