Spicy and Sweet! Appetizing Stir-fried Squid Rice Bowl
Special Homemade Meal: Easy Spicy Stir-fried Squid Rice Bowl Recipe
Introducing an easy and delicious stir-fried squid rice bowl recipe you can make at home using fresh squid. The spicy and sweet sauce combined with crunchy vegetables will have you finishing your rice in no time. Create a wonderful meal with this simple stir-fried squid dish!
Main Ingredients- 1 semi-dried squid
- 1 stalk of green onion
- A portion of carrot
- 2 Korean green chilies (Cheongyang peppers)
- 1/2 onion
- A bit of perilla leaves
- 2 servings of rice
- A bit of cooking oil
Sauce Ingredients- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp maesilcheong (plum extract)
- 1/2 Tbsp brown sugar
- 1/2 Tbsp minced garlic
- A dash of black pepper
- 2 Tbsp cooking wine (like Mirin)
- 5 Tbsp water
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp maesilcheong (plum extract)
- 1/2 Tbsp brown sugar
- 1/2 Tbsp minced garlic
- A dash of black pepper
- 2 Tbsp cooking wine (like Mirin)
- 5 Tbsp water
Cooking Instructions
Step 1
Rinse the semi-dried squid under running water and then cut it into bite-sized pieces (about 2cm long). This ensures a pleasant chewy texture.
Step 2
Soak the cut squid in lukewarm water for a short while; this helps tenderize it and remove any fishy odor. Let it soak for about 5 minutes, then drain the water thoroughly.
Step 3
Prepare the vegetables. Slice the onion thickly. Cut the green onion diagonally into large pieces. Similarly, slice the Korean green chilies diagonally to add a spicy kick. Cut the carrot into slightly thicker pieces for a nice bite, or chop them roughly. For a fragrant finish, roll the perilla leaves and slice them thinly.
Step 4
Lightly pat the soaked squid dry with paper towels. Heat a pan with a little cooking oil over medium-high heat. Add the squid and stir-fry quickly. It’s important to cook the squid rapidly over high heat to achieve a chewy texture.
Step 5
Once the squid is partially cooked, add the pre-mixed sauce ingredients to the pan: 1 Tbsp gochujang, 1 Tbsp soy sauce, 1/2 Tbsp gochugaru, 1/2 Tbsp minced garlic, 1/2 Tbsp brown sugar, 2 Tbsp maesilcheong, 2 Tbsp cooking wine, and a dash of black pepper. Also, add 5 Tbsp of water. Mixing the sauce beforehand makes stir-frying easier.
Step 6
Stir and mix well with a spatula, ensuring the sauce coats the squid evenly. Be mindful of the heat to prevent the sauce from burning.
Step 7
Add the sliced onion and green onion to the pan and continue to stir-fry. Cook until the onions become translucent and the green onions release their aroma.
Step 8
Stir-fry everything briskly over high heat until well combined. Avoid overcooking to maintain the crispness of the vegetables and the chewiness of the squid.
Step 9
Serve the hot rice in a bowl, and generously top it with the flavorful stir-fried squid. Finish by piling on the thinly sliced perilla leaves and sprinkling with sesame seeds. Your delicious squid rice bowl is ready! Enjoy this spicy and sweet meal. Slurp it up!
