Simple & Spicy Stir-fried Squid Rice Bowl
A Delicious One-Bowl Meal: Easy Stir-fried Squid Rice Bowl
Introducing a super simple rice bowl recipe using squid, a staple in my freezer! This is a go-to meal for my son, who absolutely loves squid. When I make it with my homemade sauce, he can tell it’s my special recipe because of the distinct flavor – so much better than store-bought! The sweetness from the onions and carrots, the chewy texture of the squid, and the fragrant perilla leaves come together perfectly in this easy one-bowl meal. It’s a fantastic dish that can be prepared in under 15 minutes on busy days. Enjoy this delightful ‘Stir-fried Squid Rice Bowl’!
Main Ingredients- 350g frozen squid
- 1/2 onion
- A small piece of carrot (about 1/5 of a carrot)
- 1/2 red chili pepper
- 1/3 stalk green onion (scallion)
- 2 perilla leaves (shiso leaves)
- 1 Tbsp cooking oil
- 1 bowl of warm cooked rice
Seasoning- 1 Tbsp cooking wine (like Mirin)
- 1 Tbsp soy sauce
- 1 Tbsp plum extract (or syrup)
- 1/2 Tbsp anchovy sauce (or fish sauce, or soy sauce)
- 1 Tbsp gochugaru (Korean chili powder)
- A pinch of black pepper
- 1/2 Tbsp sesame oil
- 1 Tbsp cooking wine (like Mirin)
- 1 Tbsp soy sauce
- 1 Tbsp plum extract (or syrup)
- 1/2 Tbsp anchovy sauce (or fish sauce, or soy sauce)
- 1 Tbsp gochugaru (Korean chili powder)
- A pinch of black pepper
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
Rinse the frozen squid under cold water. Make a lengthwise cut along the belly to open it up, then carefully remove the internal organs.
Step 2
Gently separate the inner membrane from the squid body by sliding a finger or knife underneath it; then, slice the squid body into 1cm wide pieces. For the tentacles, trim the inner part where the organs were attached, peel off the skin, and slice them into 1cm wide pieces. (It’s easier to peel the skin off when the squid is slightly thawed but still firm.)
Step 3
Prepare the vegetables for the stir-fry. Wash and get ready the onion, green onion, carrot, red chili pepper, and perilla leaves.
Step 4
Slice the prepared vegetables for stir-frying. Cut the green onion diagonally into large pieces, and slice the onion thinly into strips. Slice the carrot and red chili pepper thinly as well.
Step 5
Wash the perilla leaves thoroughly. Roll them up tightly and slice them thinly into shreds. This method keeps the texture crisp and enhances the flavor.
Step 6
Heat a pan over medium-high heat and add 1 Tbsp of cooking oil. Add the sliced green onion, onion, carrot, and red chili pepper. Stir-fry quickly for about 30 seconds until the vegetables are fragrant and slightly softened, bringing out their natural sweetness.
Step 7
Add the prepared squid to the pan. Drizzle 1 Tbsp of cooking wine over the squid to remove any fishy smell. Sprinkle with 1 Tbsp soy sauce, 1/2 Tbsp anchovy sauce, 1 Tbsp plum extract, 1 Tbsp gochugaru, and a pinch of black pepper. Stir-fry over high heat for about 2 minutes until the squid is cooked through. Be careful not to overcook the squid, as it can become tough.
Step 8
Place the warm cooked rice into a serving bowl.
Step 9
Finally, drizzle 1/2 Tbsp of sesame oil over the stir-fried squid for added gloss and aroma. Generously spoon the squid stir-fry over the rice, and top with the shredded perilla leaves. Your delicious Stir-fried Squid Rice Bowl is ready! Enjoy your meal!
