Spicy Gochujang Squid Bowl
Tender squid in a fiery gochujang-garlic sauce over steamed rice — ready in 20 minutes. Anchored by gochujang's umami heat, this Korean-inspired bowl is perfect for weeknight cravings.
- Total time
- 22 min
- Servings
- 2
- Calories
- 428
- Protein
- 32g
Ingredients
- 1 lb squid (cleaned, cut into rings and tentacles)
- 3 tbsp gochujang (Korean red chili paste)
- 4 cloves garlic cloves (minced)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cups steamed white rice
Instructions
- 1
Pat squid dry with paper towels. Mix gochujang, soy sauce, rice vinegar, and sesame oil in a small bowl.
- 2
Heat 1 tbsp neutral oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Add garlic, cook 30 seconds until fragrant, then add squid in a single layer without stirring for 2 minutes.
- 4
Stir squid, cook another 90 seconds until edges curl and the surface looks opaque.
- 5
Pour the gochujang mixture into the skillet and toss constantly for 2 minutes until glossy and coated.
- 6
Divide rice between two bowls and top with squid and sauce. Serve hot.
Tools you’ll need
- large stainless steel or cast iron skillet (12-inch)
- small bowl
- paper towels
- spoon or spatula
- two serving bowls
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