KOREAN SPICY SQUID RICE BOWL

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Recipe for a spicy squid rice bowl that is simple, tasty, and highly addictive.

In Korea, squid, also known as 오징어, is not only inexpensive but also quite easy to acquire. It’s possible that this is the reason why there are so many dishes in Korea that contain squid.

What exactly is a bowl of Korean spicy squid rice?
Making a spicy squid rice bowl is not just one of my favorite ways to consume Korean squid, but it is also one of the most popular methods to enjoy this type of squid preparation. In Korean, this is referred to as Ojingeo Deopbap, which is written as 오징어 덜밥.

Essentially, it is a dish consisting of stir-fried squid that is served on top of a bowl of rice. The squid rings are encased in a sauce that is both spicy and flavorful, and it is really mouthwatering. Additionally, the squid is cooked with veggies, which adds a lovely crisp aspect to the meal as a whole.

KOREAN SPICY SQUID RICE BOWL
KOREAN SPICY SQUID RICE BOWL

With this combination, you will also be able to make a substantial amount of sauce, which you can then use to combine with your rice. Not only is it very simple and quick to prepare, but it is also very addictive, which means that it will be an excellent choice for a midweek supper!

. CALAMARI vs. SQUID

Before I entered the situation, I was under the impression that calamari was nothing more than a fancy term for squid. This was one of my concerns.  In spite of the fact that there are some individuals who are of the opinion that this is accurate, there are also some individuals who contend that there are a few minor inconsistencies in the statement.

Calamari is a type of squid; however, in comparison to other types of squid, it is more expensive, much smaller, and more tender than other types of squid. Calamari falls into the category of shellfish. As a type of squid, calamari is included in the category.

On the other hand, a substantial number of fishmongers and culinary experts are of the opinion that the difference between them is as insignificant as the breadth of a hair.

To put it another way, if you are interested in acquiring additional understanding regarding this comparison, you have the opportunity to do so by reading the articles that are provided in the paragraphs that follow.

I was successful in achieving my objective by making use of pre-cut squid tubes, which are not only very easy to acquire but can also be found in the frozen section of a grocery store. The individual was the target of this action, which was conducted with the specific goal of making things more convenient for them. On the other hand, you are perfectly permitted to make use of the cleaned squid in its entirety, including the tentacles themselves. Specifically, this refers to the tentacles themselves. You have the option of cutting them into rings or into smaller strips that are nearly the same size as your fingers. Both of these options are available to you. You have the ability to choose either of these two possibilities. You have the ability to choose either of these two choices as the course of action that you would like to take.

COOKING TIPS

  • The most common stir fried vegetables for this recipe are onion, green onions, carrots, and cabbage. You could instead add some zucchini or fresh chilies too.
  • A small amount of chopped kimchi (about 1/4 cup) can be added to bring out more complex taste and texture. If adding some kimchi, reduce the amount of soy sauce by 1 tsp in the seasoning sauce as kimchi will add some saltiness to the dish.

  • Korean chili oil can be optional, but it really adds nice subtle spicy flavor and rich red color. I highly recommend using it. Here’s my homemade Korean chili oil recipe.
  • Don’t overcook squid as it will become rubbery and lose the nice bouncy texture. For this reason, it is best to consume the dish soon after making it.
  • If you don’t eat spicy food well or you like to add some extra protein, serve the squid rice bowl with a fried egg. It will neutralise the spiciness a bit.

INGREDIENTS FOR SPICY SQUID RICE BOWL (SERVES 2)

MAIN

  • 270g / 9.5 ounces squid (calamari), cut into ring shapes or little finger sized pieces
  • 1 Tbsp rice wine
  • 60g / 2 ounces onion, thinly sliced
  • 20g / 0.7 ounces green onion, chopped
  • 50g / 1.8 ounces carrot, thinly sliced
  • 80g / 2.8 ounces cabbage, chopped
  • Some cooking oil
  • 1 tsp sesame oil
  • 2 cups cooked rice, to serve
  • (optional) fried egg, to serve
KOREAN SPICY SQUID RICE BOWL
KOREAN SPICY SQUID RICE BOWL

SEASONING SAUCE

  • 1 Tbsp gochujang (Korean chili paste)
  • 1.5 Tbsp soy sauce, regular kikkoman
  • 2 Tbsp gochugaru (Korean chili flakes)
  • 2.5 Tbsp Korean chili oil
  • 1 Tbsp sugar
  • 1 tsp minced garlic
  • ground black peppers

GARNISH

  • (optional) sesame seeds
  • (optional) green onions, thinly sliced

* 1 Tbsp = 15 ml

** If you are unfamiliar with Korean ingredients, learn about them from here – Korean ingredients.

 HOW TO MAKE SPICY SQUID RICE BOWL

1. Put the squid / calamari rings in a medium bowl. Add the rice wine and mix well. Set aside.

2. Combine all the seasoning sauce in a bowl and set aside.

3. Pre heat a skillet over medium high heat until well heated. Add a generous amount (2 to 3 Tbsp) of cooking oil and add onions and green onions. Stir for 1-2 mins until fragrant. The oil may splash, so watch out for that.

4. Add the remaining vegetables. Stir over medium high heat until the cabbage is slightly wilted (about 2 mins).

5. Add the squid and the seasoning sauce. Stir evenly with the vegetables. Reduce the heat to medium and cover the skillet with a lid and cook further for about 5 mins or until the squid is cooked. Stir occasionally.

KOREAN SPICY SQUID RICE BOWL
KOREAN SPICY SQUID RICE BOWL

6. Remove from the heat. Add the sesame oil and stir around quickly.

7. Serve the cooked squid and vegetables on a bowl of rice. If adding, garnish with sesame seeds and green onion and top up with a fried egg.

 

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