10-Minute Easy Korean Squid Rice Bowl (So Addictive!) 🦑🔥

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Spicy Squid Rice Bowl


Watch how to make it here ðŸ’›ðŸ‘‡

This spicy squid rice bowl is one of those Korean dishes that pairs perfectly with rice. It may look simple, but once you start eating, it’s hard to stop. With one simple tip, you can keep the squid tender and not chewy. Let’s make it together!

Ingredients

  • 1 squid
  • 1/4 carrot
  • 1/2 onion
  • 2 green onions

 Sauce

  • 1 tbsp gochujang (Korean chili paste)
  • 1 tbsp gochugaru (Korean chili flakes)
  • 1 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 3 tbsp corn syrup (or 2 tbsp sugar)
  • 1/2 tbsp garlic
  • a little ginger
  • 2 tbsp cooking wine

Tools and ingredients I use are here ðŸ’›ðŸ‘‡https://www.amazon.com/shop/chungskfood

Instructions

1. Make the sauce: In a bowl, mix together all the sauce ingredients until well combined.

2. Prepare the vegetables: Slice the carrot thinly. Cut the onion into slightly thick pieces. Slice the green onions diagonally

3. Prepare the squid: Cut the squid open and remove the insides. Remove the eyes and beak, then rinse clean. Lightly score the surface. Cut into bite-sized pieces

4. Start cooking: Heat oil in a pan. Add the white part of the green onions first and stir-fry. Add onion and carrot. Stir-fry over medium-high heat for 1–2 minutes

5.  Add squid and sauce. Stir-fry quickly for 1–2 minutes. Add remaining green onions. Cook for another 30 seconds. Turn off heat and drizzle a little sesame oil


6. Serve: Serve over warm rice. Sprinkle sesame seeds

Tips

Add the squid at the end – this keeps it tender, not chewy

Cook over medium-high heat – helps prevent excess moisture and keeps a nice texture

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