Gochujang Squid & Rice Bowl with Crispy Jeon
Tender squid in a fiery gochujang-soy glaze, served over rice with crispy vegetable fritters. A restaurant-worthy weeknight meal that comes together in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 32g
Ingredients
- 1 lb squid, cleaned and cut into 1-inch rings
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 1.5 cups cooked rice (white or short-grain)
- 3 stalks green onion, sliced into 2-inch pieces
- 1 tbsp sesame seeds
- 6 pieces vegetable fritters (jeon), store-bought or homemade
Instructions
- 1
Stir gochujang and soy sauce together in a small bowl until smooth.
- 2
Heat 2 tbsp oil in a large skillet over high heat until it shimmers, about 90 seconds.
- 3
Add squid rings and sear without stirring for 2 minutes until the surface turns opaque.
- 4
Stir in gochujang sauce and cook for 2 minutes, tossing until squid is tender and glossy.
- 5
Add green onion and fold gently for 30 seconds until fragrant.
- 6
Divide rice between bowls, top with squid and sauce, then arrange jeon and sesame seeds on top.
Tools you’ll need
- 12-inch skillet or wok
- small bowl
- wooden spoon or spatula
- rice cooker or pot (for rice, prepare ahead or use leftover)
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