Gochujang Seafood Rice Bowl
Korean-style seafood rice bowl loaded with shrimp and squid, tossed in a spicy gochujang glaze. Ready in under 15 minutes—the ultimate weeknight dinner.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- 1.5 cups cooked short-grain white rice
- 2 tbsp gochujang (Korean red chili paste)
- ½ lb shrimp, peeled and deveined
- ¼ lb squid, cleaned and sliced into rings
- 2 stalks scallion, chopped
- 1 tbsp sesame seeds
- ½ sheet nori sheets, cut into strips
Instructions
- 1
Heat oil in a large skillet over medium-high. Pat shrimp and squid dry with paper towels.
- 2
Sauté shrimp 90 seconds per side without moving. Transfer to a plate when edges turn opaque.
- 3
Add squid to the same skillet. Cook 2 minutes, stirring occasionally, until rings curl and lighten.
- 4
Return shrimp to skillet. Stir in gochujang and 2 tbsp water. Toss until everything is coated and glaze thickens, ~60 seconds.
- 5
Divide rice between two bowls. Top with shrimp-squid mixture, then sprinkle with scallion, sesame seeds, and nori strips.
Tools you’ll need
- large skillet (12-inch)
- paper towels
- wooden spoon
- two serving bowls
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