Kim Dae-seok's Shishito Pepper and Squid Stir-Fry

• squid 1 piece
• shishito peppers 150g
• shiitake mushrooms 2 pieces
• potato starch half large spoon
• water 3 large spoons (for starch slurry)
• minced garlic 1 large spoon
• soy sauce 2 large spoons
• anchovy fish sauce 1 large spoon
• mirin 2 large spoons
• corn syrup 2 large spoons
• red pepper powder half large spoon
• sesame oil 1 large spoon
• toasted sesame seeds 1 large spoon

Recipe 🍳

Cooking tips 💡

• Do not start stir-frying the squid with the shishito peppers right away, as it will over-shrink and become tough. Instead, fully cook the shishito peppers first, then add the squid last to keep it tender and juicy.
• Adding 1 large spoon of anchovy fish sauce when mixing the seasoning enhances the umami and depth of flavor in the side dish, even without artificial seasonings.
• Mixing the potato starch with water to a thin consistency and adding it at the end helps the sauce adhere evenly and thinly to the squid surface, preventing it from running off and enriching the mouthfeel.

Recommended for 🙋

• ⭐Those who want to enjoy a homemade squid stir-fry where the seasoning clings tightly to the ingredients without sliding off.
• ⭐People who appreciate the distinct contrast between the spicy, crunchy shishito peppers and the chewy, satisfying texture of squid.