Easy and delicious Korean spicy squid rice bowl recipe.
10 min
Serves
2
Medium
Asian
Ingredients
- 270 g squid (/ calamari (9.5 oz), cut into ring shapes or little finger sized pieces)
- 1 Tbsp rice wine
- 60 g onion (2 oz), thinly sliced)
- 20 g green onion (0.7 oz), thinly sliced)
- 50 g carrot (1.8 oz), thinly sliced)
- 80 g cabbage (2.8 oz), thinly sliced)
- Some cooking oil
- 1 tsp sesame oil
- 2 cups (480ml) cooked rice (, to serve)
- fried egg (optional), to serve)
- 1 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp soy sauce (, regular kikkoman)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2.5 Tbsp Korean chili oil
- 1 Tbsp sugar
- 1 tsp minced garlic
- ground black pepper
- sesame seeds
- green onions (, thinly sliced)
Preparation
Not specified
Cooking
- Put the squid / calamari rings in a medium bowl.
- Add the rice wine and mix well.
- Set aside.
- Combine all the seasoning sauce in a bowl and set aside.
- Pre heat a skillet over medium high heat until well heated.
- Add a generous amount (2 to 3 Tbsp) of cooking oil and add onions and green onions.
- Stir for 1-2 mins until fragrant.
- The oil may splash, so watch out for that.
- Add the remaining vegetables.
- Stir over medium high heat until the cabbage is slightly wilted (about 2 mins).
- Add the squid and the seasoning sauce.
- Stir evenly with the vegetables.
- Reduce the heat to medium and cover the skillet with a lid and cook further for about 5 mins or until the squid is cooked.
- Stir occasionally.
- Remove from the heat.
- Add the sesame oil and stir around quickly.
- Serve the cooked squid and vegetables on a bowl of rice.
- If adding, garnish with sesame seeds and green onion and top up with a fried egg.
Plating & Serving
Not specified
Suggested Sides
Recipe Details
