Kim Dae-seok's Braised Octopus and Shishito Peppers
A savory, mouthwatering side dish that pairs crisp shishito peppers with chewy octopus, slowly simmered in a rich anchovy sauce—perfect for rice.
Ingredients needed 3 servings
Recipe
Cooking tips
- Adding 1 tablespoon of anchovy sauce instead of regular soy sauce deepens the umami and richness of the braising sauce.
- Octopus becomes rubbery if overcooked, so always add it only in the final stage after the peppers are fully simmered.
- For a glossy, appetizing sheen, briefly simmer the final mixture over high heat after adding corn syrup or molasses.
Recommended for
- Those who want to add a chewy texture to spicy-sweet chili pepper braised dish for a special side dish.
- Those looking to master the technique of tender, non-rubbery octopus braising.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- This Man's Cook Dried Squid with Chili Peppers Stew
- Kim Dae-seok's Shiitake and Bird's Eye Chili Stew
- This Man's Cook's Jinmichae Gochujjim
- Yoon Yi-ryeon's Braised Potatoes with Kkwarigochu
- Seungwoo Dad's Saury and Korean Green Pepper Jorim
- Yoon Yi-ryeon's Braised Flatfish with Kkwarigochu
- Ttukdak Hyung's Pork Loin with Bird's Eye Chilies Stew
- Raymon Kim's Squid and Sichuan Pepper Pasta
- Kim Dae-seok's Braised Shishito Peppers and Garlic
- Seungwoo Dad's Beef and Potato Jorim
