Shrimp and Squid Bibimbap
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 6
About this dish
The eggs are fried first, then the same pan goes up to high for the shrimp and squid, which come off the heat the moment they turn opaque.
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Whatever juices collect in the pan are poured over the rice along with the seafood.
Ingredients
Instructions
- 1
Pat 100 g shrimp and 100 g squid dry and cut them into bite-size pieces if needed.
Prepare 80 g seasoned spinach.
- 2
Heat a pan over medium heat and cook the 2 eggs as fried eggs.
- 3
Raise the same pan to high heat, add the shrimp and squid, and stir-fry for 1 1/2 to 2 minutes.
Stop cooking when both turn opaque.
- 4
Divide the 2 bowls of cooked rice between serving bowls and spoon the seafood over it together with the liquid left in the pan.
- 5
Divide 80 g seasoned spinach and the 2 fried eggs between the bowls.
- 6
Divide half of the 2 tbsp gochujang between the bowls and mix it with the rice and toppings.
Add the remaining half after the first mixing.
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