Sweet Ojingeo Jangjorim (Soy-Braised Squid)
A side dish of squid and shishito peppers lightly simmered in a sweet soy braising liquid.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Garlic and ginger infuse the soy braising sauce before cleaned squid is added and gently simmered. Cooking squid too long can make it tough, so the trick is to add the shishito peppers once the squid takes on color and braise briefly. Lightly sweet and mild, it makes a great everyday side dish that kids also enjoy.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Squid2 whole (small)
- Shishito peppers (kkwari-gochu)20
Braising sauce
- Regular soy sauce (jin-ganjang)3 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar0.5 tbsp
- Mirin (cooking rice wine)2 tbsp
- Whole garlic cloves5 cloves
- Ginger1/2 knob
- Whole black peppercorns0.5 tbsp
- Anchovy broth (or bottled water)1.5 cups
- If using a large squid, prepare 1 whole.
- Peel the outer skin off the squid, score with crisscross cuts, and slice in advance.
- Poke 2 to 3 holes in each shishito pepper with a toothpick.
- You can prepare quail eggs instead of shishito peppers.
- You can add 3 dried red chili peppers for a touch of heat, or omit them.
Steps
These are two small squid; use one whole if large. I peeled the outer skin, scored them, and cut them beforehand.
Prick 20 shishito peppers in 2 to 3 spots with a toothpick. (You can also use quail eggs.)
I prepared 3 dried red chili peppers for a bit of heat. (You can skip these.)
Here are 5 whole garlic cloves and half a knob of ginger. I also added 0.5 tbsp whole black peppercorns, though they missed the photo.
Thinly slice the garlic and ginger, and cut the dried chili peppers into large pieces.
Add all the braising sauce ingredients and bring to a rolling boil, then simmer gently over low heat to draw out the flavors of the ingredients.
If you do not have anchovy broth, toss a few dried anchovies in here to boil together.
When the braising sauce has reduced by about half, strain out the solids with a sieve.
Add the squid and gently braise, spooning the sauce over it as it cooks.
Once the squid is fully cooked and takes on color, add the shishito peppers and simmer only briefly.
Simmering squid too long will make it hard and tough.
Once the shishito peppers have wilted, it is done.
After braising like this, about half a cup of sauce remains.
Ppunwife's tips
- If you do not have anchovy broth, toss a few dried anchovies in here to boil together.
- Simmering squid too long will make it hard and tough.
FAQ
How do I keep the squid from turning tough?
Braising squid for a long time will make it stiff and tough, so once it takes on color and cooks through, add the shishito peppers and simmer briefly just until they wilt.
What can I do if I do not have anchovy broth ready?
If you have no prepared broth, you can simply add a few dried anchovies to the water when boiling the braising sauce.
Can I use other ingredients instead of shishito peppers?
Quail eggs work wonderfully as a substitute for shishito peppers to braise alongside the squid.
