Spicy Squid & Rice Bowl
Tender squid tossed in a gochujang-soy glaze with garlic and sesame, served over warm rice. Hits spicy, savory, and deeply satisfying in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 380
- Protein
- 32g
boldsatisfyingkoreansquidtenderchewyweeknightbowl
Ingredients
- 1 lb squid, cleaned and cut into rings and tentacles
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 4 cloves garlic, minced
- 1 tbsp sesame oil
- 2 cups cooked rice
Instructions
- 1
Stir gochujang, soy sauce, minced garlic, and sesame oil in a small bowl until smooth.
- 2
Heat 1 tbsp neutral oil in a large skillet over medium-high until it shimmers.
- 3
Add squid in a single layer. Sear without stirring for 2–3 minutes until edges turn opaque.
- 4
Stir the squid, then add the gochujang sauce. Toss constantly for 2 minutes until glossy.
- 5
Divide rice between bowls and top with spicy squid and sauce.
Tools you’ll need
- large skillet
- small bowl
- wooden spoon or spatula
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
