Sheet-Pan Hoe Dupbap

Ingredients

• ½ lb squid (cleaned, cut into 2-inch pieces)
• ½ lb large shrimp (peeled, deveined)
• 3 tbsp gochujang (Korean red chili paste)
• 1 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 whole cucumber (thinly sliced)
• 2 tbsp roasted seaweed (aonori) and sesame seeds

Instructions

1. 1

   Cook rice according to package directions. While rice cooks, pat squid and shrimp dry with paper towels.

2. 2

   Whisk together gochujang, honey, soy sauce, and sesame oil until smooth and fully combined.

3. 3

   Heat 2 tbsp oil in a large skillet over high heat until the surface shimmers, about 1 minute.

4. 4

   Toss squid and shrimp with the gochujang glaze, then spread on the hot skillet in a single layer.

5. 5

   Cook without stirring for 2 minutes until edges char and curl slightly, then toss and cook 1 minute more until shrimp turns opaque.

6. 6

   Divide warm rice between bowls, top with glazed seafood, cucumber slices, and a sprinkle of seaweed and sesame seeds.

Tools you’ll need

• rice cooker or pot
• 12-inch stainless steel or cast iron skillet
• paper towels
• small bowl
• whisk
• wooden spoon

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