Appetizer

Crispy Gochujang-Miso Squid with Charred Shishito Pepper & Fermented Black Garlic Aioli

Name: Crispy Gochujang-Miso Squid with Charred Shishito Pepper & Fermented Black Garlic Aioli
Prep time: 18 min
Cook time: 14 min
Total time: 32 min
Yield: 2 servings
Ingredients: 320g squid tubes and tentacles, cleaned, tubes cut into ½-cm rings; 150g shishito peppers; 2 tablespoons gochujang; 1 tablespoon white miso; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 3 cloves fermented black garlic, minced; 3 tablespoons mayonnaise; 1 tablespoon neutral oil for aioli; ¼ teaspoon kosher salt for aioli; 60g cornstarch; 40g all-purpose flour; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ¼ teaspoon cayenne; Neutral oil for frying (about 500ml); Sesame seeds and scallion green for garnish; Lime wedge

Quick-fried squid rings tossed in a double-fermented coating of gochujang and miso, yielding a crispy, deeply savory exterior. Charred blistered shishito peppers and silky black garlic aioli create layers of umami complexity that sing with autumn sophistication.

824calper serving 30gprotein 60gcarbs 51gfat 18min prep 14min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this