Korean Spicy Stir-Fried Squid Rice Bowl
Quick answer
- Total time
- 27 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 12
About this dish
A shallow crosshatch on the inside of the squid makes each piece curl into a thick, bouncy roll the moment it hits the heat, and the opened cuts give the gochujang sauce more surface to grab.
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Onion and cabbage go into the pan first to cook off their water so the sauce stays glossy.
Ingredients
Instructions
- 1
Pat 300 g squid dry, then score the inside of the body in a shallow crosshatch pattern.
Cut it into bite-size pieces so the pieces curl neatly and hold sauce when they hit the hot pan.
- 2
Slice 120 g onion, 100 g cabbage, and 40 g scallion into similar thicknesses.
Cut any thick cabbage core thinner so the vegetables soften at the same pace without leaving hard pieces in the bowl.
- 3
Mix 1.5 tablespoons gochujang, 1 tablespoon gochugaru, 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 tablespoon minced garlic.
If the paste is too stiff to spread, loosen it with just one spoonful of water.
- 4
Heat the pan well over high heat, add 1 tablespoon cooking oil, then stir-fry the vegetables for about 2 minutes.
Keep them moving until excess moisture reduces and the onion edges look slightly translucent.
- 5
Add the squid and sauce, keeping the heat high, and stir-fry quickly for only 3 to 4 minutes.
Stop once the squid curls and the sauce turns glossy, before the squid tightens and becomes tough.
- 6
Turn off the heat and drizzle in 1 teaspoon sesame oil to keep its aroma clear.
Spoon the squid and the slightly loose sauce over 2 bowls of cooked rice, then mix and serve while hot.
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