Korean · Dinner
Korean Rice with Stir-Fried Squid
Squid is quickly stir-fried with garlic, ginger, onion, and bell pepper in a gochujang-soy glaze, then served over steamed short-grain rice with scallions and toasted sesame seeds. The sauce carries fermented chili sweetness balanced with soy and rice vinegar, finished with sesame oil for savory depth.
$7
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
471Calories
36.2gProtein
13.9gFat
51.8gCarbs
9.6gSugar
3.1gFiber
1387mgSodium
424mgChol
2.4gSat Fat
680mgPotassium
85mgCalcium
3.2mgIron
1.5mcgVitamin B12
38mgVitamin C
gluten-free-adaptable
protein-rich
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat squid dry with paper towel, slice body into 1-inch rings, lightly score tentacles. Mince garlic and ginger, thinly slice onion and bell pepper, and slice scallion.
2
Heat vegetable oil in a wok over medium-high heat. Sauté garlic, ginger, onion, and bell pepper for 1 minute until onion turns translucent at the edges. Add squid and sear over high heat for 2 to 3 minutes, tossing constantly, until squid curls and turns opaque white.
3
In a small bowl, whisk gochujang, soy sauce, rice vinegar, and sugar until smooth. Pour sauce over squid, toss over medium-high heat for 1 minute until glossy and thickened, then remove from heat and stir in sesame oil and half the scallion.
4
Plate
Spoon rice into a bowl, top with stir-fried squid and sauce, scatter remaining scallion and sesame seeds over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g squid
- 300g300g cooked short-grain white rice
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp rice vinegar
- 1 tsp1 tsp sugar
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ginger-fresh
- 11 onion
- 11 bell pepper
- 22 scallion
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 1 tsp1 tsp sesame seeds
- 1/2 tsp1/2 tsp gochugaru
