Korean Spicy Stir-Fried Squid Rice Bowl
Scored squid is stir-fried with onion, cabbage, and scallion in a gochujang-based sauce over high heat, then served on steamed rice. The squid's chewy texture and smoky wok char pair with the sweet-salty-spicy glaze, while the vegetables bring natural sweetness that tempers the heat. Vegetables go into the pan first to drive off moisture, then the squid cooks quickly for just 3 to 4 minutes to stay tender. Leaving a little sauce in the pan lets it soak into the rice when mixed, coating every grain.
Adjust Servings
Instructions
- 1
Score squid tubes and cut into bite-size pieces.
- 2
Slice onion, cabbage, and scallion into bite-size pieces.
- 3
Mix gochujang, gochugaru, soy sauce, sugar, and garlic into a sauce.
- 4
Heat oil in a pan and stir-fry vegetables for 2 minutes.
- 5
Add squid and sauce, then stir-fry on high for 3–4 minutes.
- 6
Turn off heat, finish with sesame oil, and serve over rice.
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