Gochujang Squid Bowl
Tender squid tossed in a spicy-sweet gochujang glaze with garlic and ginger, served over steamed rice. Ready in under 20 minutes—restaurant-level heat with zero fuss.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- 1 lb squid (cleaned, cut into rings and tentacles)
- 3 tbsp gochujang (Korean red chili paste)
- 4 cloves garlic (minced)
- 1 tbsp fresh ginger (minced)
- 1.5 tbsp soy sauce
- 1 tsp sugar (granulated)
- ½ tbsp sesame oil
- 2 cups steamed white rice (cooked)
Instructions
- 1
Pat squid dry with paper towels. Pat very dry—moisture prevents browning.
- 2
Heat neutral oil in a 12-inch skillet over high heat until it shimmers, about 90 seconds.
- 3
Add squid in a single layer. Sear 2 minutes without stirring until edges curl and char.
- 4
Stir in garlic and ginger; cook 30 seconds until fragrant, then add gochujang, soy, sugar, and sesame oil.
- 5
Toss squid constantly for 2 minutes until coated and fully tender. Taste and adjust seasoning.
- 6
Divide rice between bowls and top with squid and sauce. Serve hot.
Tools you’ll need
- 12-inch skillet or wok
- cutting board and knife
- measuring spoons
- wooden spoon or spatula
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