Mushroom and Squid Stir-fry Rice Bowl (Yangsongi Ojingeo Deopbap) by Chef Yeo Gyeong-rae
Chef Yeo Gyeong-rae’s “Mushroom and Squid Rice Bowl” – A Symphony of Flavors
Do you often find yourself with a surplus of mushrooms that end up forgotten in the fridge? Today, we’re transforming those humble mushrooms into a star dish! Inspired by the celebrated ‘Mushroom and Squid Rice Bowl’ from Master Chef Yeo Gyeong-rae, this recipe offers a delightful balance of savory, slightly spicy, and deeply satisfying flavors. It features tender squid and plump mushrooms stir-fried with aromatic vegetables in a rich, glossy sauce, perfect for spooning over a steaming bowl of rice. This dish is sure to win hearts, offering a comforting yet exciting meal that even your husband will rave about. It’s an ideal choice for a special weeknight dinner or a flavorful weekend treat.
Main Ingredients
- 1.5 lbs (approx. 700g) Squid
- 30 Mushrooms (button mushrooms recommended)
- 1 Onion
- 8 Scallions (green onions)
- 10 cloves Garlic
Seasoning & Other Ingredients
- 3 Tbsp Cooking oil
- 2 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Cooking wine (Mirin or Rice wine)
- 3 Tbsp Oyster sauce
- Pinch of Salt (to taste)
- Pinch of Black pepper (to taste)
- 2 Tbsp Cornstarch
- 4 Tbsp Water (for cornstarch slurry)
- 2 Tbsp Sesame oil
- Pinch of Toasted sesame seeds
- 3 Tbsp Cooking oil
- 2 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Cooking wine (Mirin or Rice wine)
- 3 Tbsp Oyster sauce
- Pinch of Salt (to taste)
- Pinch of Black pepper (to taste)
- 2 Tbsp Cornstarch
- 4 Tbsp Water (for cornstarch slurry)
- 2 Tbsp Sesame oil
- Pinch of Toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the squid. Clean it thoroughly and cut it into bite-sized pieces, about 1.5-2cm wide. Avoid cutting them too thinly, as they will shrink when cooked.
Step 2
Bring a pot of water to a rolling boil. Briefly blanch the prepared squid – just until it turns opaque (about 10-15 seconds). Immediately remove it and rinse under cold water. This quick blanching helps keep the squid tender and removes any fishy odor.
Step 3
Trim the stems of the mushrooms and cut them into thick, quartered pieces if large. Similar to the squid, blanch the mushrooms in boiling water very briefly until they just start to soften (a few seconds), then drain. Maintaining a slight bite in the mushrooms is key.
Step 4
In a large wok or skillet, heat 3 Tbsp of cooking oil over low heat. Add 2 Tbsp of gochugaru and stir-fry briefly to infuse the oil with chili flavor, being careful not to burn it. Add the thinly sliced garlic (10 cloves), sliced onion (1 onion), and scallions cut into 5cm lengths (8 stalks). Sauté over medium-low heat until the garlic is fragrant and the onions become translucent. Adjust the heat to prevent the chili flakes from burning.
Step 5
Add the blanched squid and mushrooms to the fragrant mixture in the wok. Pour in 4 Tbsp of cooking wine and stir-fry gently to coat the ingredients and allow them to absorb some of the flavors.
Step 6
Now, add 3 Tbsp of oyster sauce. Increase the heat to high and stir-fry quickly to combine everything well. Stir-frying over high heat helps to develop a lovely glaze and prevent the ingredients from becoming watery.
Step 7
Pour in 200ml of the water used to blanch the squid and onions. Bring the mixture to a simmer over medium heat, stirring occasionally, allowing the sauce to thicken slightly and the flavors to meld. Let it cook until the sauce has reduced a bit.
Step 8
Taste the sauce and adjust the seasoning with salt if needed. Finish with a few grinds of black pepper to enhance the aroma. If you prefer more heat, you can add a little extra gochugaru at this stage.
Step 9
Prepare the cornstarch slurry by mixing 2 Tbsp of cornstarch with 4 Tbsp of water in a small bowl. Gradually pour this slurry into the simmering sauce while stirring constantly, until you reach your desired consistency. Be careful not to add too much at once. Once thickened, remove from heat and stir in 2 Tbsp of sesame oil for a final touch of aroma and gloss. (Using all 4 Tbsp of water for the slurry results in the desired thickness as per the recipe.)
Step 10
Spoon a generous portion of hot, steamed rice into a serving bowl. Top the rice with the savory mushroom and squid stir-fry.
Step 11
And there you have it – a delicious Mushroom and Squid Rice Bowl, ready to be enjoyed! This dish was so good, my husband gave it a big thumbs-up! Thank you, Chef Yeo Gyeong-rae, for sharing such a wonderful recipe that made our meal truly special.
