Spicy and Savory Squid Jeot Stew Fried Rice
Enjoy a Hearty Meal! Delectable Stew Fried Rice with Squid Jeot
Do you have any fermented seafood (jeotgal) side dishes in your fridge? I had some homemade spicy squid jeot, made with kimchi seasoning, so I decided to whip up a quick stew fried rice for lunch. This squid jeot stew fried rice is not only delicious on its own, but the crispy, toasted rice crust at the bottom of the clay pot adds an irresistible texture and flavor.
Ingredients- 3 Tbsp Squid Jeot (fermented seasoned squid), finely chopped
- 1.5 Tbsp Sesame Oil
- 1 stalk Scallion, finely chopped
- 1 Korean Chili Pepper (Cheongyang pepper), minced (adjust to your spice preference)
- 1.5 bowls Cooked Rice, preferably warm
Cooking Instructions
Step 1
First, prepare the squid jeot. Take 3 tablespoons of squid jeot. To make it easier to mix with the rice, use scissors to cut it into small pieces, about the size you’d scoop with a full tablespoon.
Step 2
Next, heat a Korean earthenware pot (ttukbaegi) over medium heat. Once the pot is hot, add 1.5 tablespoons of sesame oil. Add the finely chopped scallion and minced Korean chili pepper. Stir-fry for about 1 minute until fragrant, allowing the aromatics to release their flavor.
Step 3
Once the scallions and chili peppers are fragrant, add 1.5 bowls of cooked rice and the finely chopped squid jeot. Use a spatula to break up the rice and mix everything thoroughly, ensuring the squid jeot is evenly distributed. Cooking until the rice absorbs the savory flavor of the squid jeot is key.
Step 4
After mixing well, press the rice down firmly against the bottom of the pot to create an even layer. Reduce the heat to low and cook for another 2-3 minutes, allowing a crispy rice crust (nurungji) to form at the bottom. You’ll know it’s ready when you hear a gentle sizzling sound from the edges. Serve immediately to enjoy the hot and crispy nurungji.
