Korean Stir-Fried Calamari

Name: Korean Stir-Fried Calamari
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian
Ingredients: {'group': 'Main', 'item': '150g sushi rice'}; {'group': 'Main', 'item': '150-175g squid, cleaned and sliced into rings'}; {'group': 'Sauce', 'item': '2 tbsp rice wine'}; {'group': 'Sauce', 'item': '2 tbsp Korean gochujang paste'}; {'group': 'Sauce', 'item': '2 tbsp soy sauce'}; {'group': 'Sauce', 'item': '2 tsp sugar'}; {'group': 'Sauce', 'item': 'few dashes sesame oil'}; {'group': 'Main', 'item': '2 tsp groundnut oil'}; {'group': 'Main', 'item': '75g baby corn, cut into 2cm chunks'}; {'group': 'Main', 'item': '6 thin spring onions, sliced'}

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Delight in the flavors of Korea with this quick and easy stir-fried calamari recipe. With tender squid and fragrant sushi rice, it's a dish that impresses in just 10 minutes!

504 kcal /serving 10 mins Serves 2 Easy Asian

Ingredients

Metric Imperial

{'group': 'Main', 'item': '150g sushi rice'}
{'group': 'Main', 'item': '150-175g squid, cleaned and sliced into rings'}
{'group': 'Sauce', 'item': '2 tbsp rice wine'}
{'group': 'Sauce', 'item': '2 tbsp Korean gochujang paste'}
{'group': 'Sauce', 'item': '2 tbsp soy sauce'}
{'group': 'Sauce', 'item': '2 tsp sugar'}
{'group': 'Sauce', 'item': 'few dashes sesame oil'}
{'group': 'Main', 'item': '2 tsp groundnut oil'}
{'group': 'Main', 'item': '75g baby corn, cut into 2cm chunks'}
{'group': 'Main', 'item': '6 thin spring onions, sliced'}

Preparation

Cook the sushi rice according to the package instructions.
Clean the squid, separating the tentacles and slicing the bodies into rings.
Marinate the squid in rice wine for 15 minutes, then drain and reserve the liquid.
Mix the reserved liquid with gochujang paste, soy sauce, sugar, and sesame oil to create the sauce.

Cooking

Heat a wok over high heat and add groundnut oil.
Stir-fry the baby corn and spring onions for 2 minutes.
Add the marinated squid and stir-fry for another 1-2 minutes until the squid turns opaque.
Pour in the prepared sauce and stir-fry for 30 seconds until heated through.

Plating & Serving

Divide the cooked sushi rice between two bowls.
Top with the stir-fried calamari and vegetables.
Serve immediately.

Notes

Ensure the squid is not overcooked to maintain its tenderness. Adjust the level of spiciness by varying the amount of gochujang paste.

Suggested Sides

steamed rice kimchi

Nutrition per Serving

504 Calories

22.8g Protein 19% DV

80.6g Carbs 28% DV

8.0g Fat 10% DV

2.3g Fiber 6% DV

8.2g Sugars

1565mg Sodium 104% DV

189mg Cholesterol 54% DV

Health Labels	Pescatarian Dairy Free Egg Free Milk Free Tree Nut Free Fish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Lupine Free
Allergen Info	Gluten Wheat