Korean•quick

Korean Spicy Squid Rice Bowl (Ojingeo Deopbap)

Easy and delicious Korean spicy squid rice bowl recipe.

Ingredients

270 g squid (/ calamari (9.5 ounces), cut into ring shapes or little finger sized pieces)
1 tbsp rice wine
60 g onion ((2 ounces), thinly sliced)
20 g green onion ((0.7 ounces), thinly sliced)
50 g carrot ((1.8 ounces), thinly sliced)
80 g cabbage ((2.8 ounces), thinly sliced)
Some cooking oil
1 tsp sesame oil
2 cup cooked rice (, to serve)
fried egg ((optional), to serve)
1 tbsp gochujang ((Korean chili paste))
1.5 tbsp soy sauce (, regular kikkoman)
2 tbsp gochugaru ((Korean chili flakes))
2.5 tbsp Korean chili oil
1 tbsp sugar
1 tsp minced garlic
ground black pepper
sesame seeds
green onions (, thinly sliced)

1
Put the squid / calamari rings in a medium bowl. Add the rice wine and mix well. Set aside.
2
Combine all the seasoning sauce in a bowl and set aside.
3
Pre heat a skillet over medium high heat until well heated. Add a generous amount (2 to 3 Tbsp) of cooking oil and add onions and green onions. Stir for 1-2 mins until fragrant. The oil may splash, so watch out for that.
4
Add the remaining vegetables. Stir over medium high heat until the cabbage is slightly wilted (about 2 mins).
5
Add the squid and the seasoning sauce. Stir evenly with the vegetables. Reduce the heat to medium and cover the skillet with a lid and cook further for about 5 mins or until the squid is cooked. Stir occasionally.
6
Remove from the heat. Add the sesame oil and stir around quickly.
7
Serve the cooked squid and vegetables on a bowl of rice. If adding, garnish with sesame seeds and green onion and top up with a fried egg.