Squid & Zucchini Rice Bowl

spicy rice bowl · seafood

Squid & Zucchini Rice Bowl

20 minEasyServes 2Spice: Medium (adjustable)

Ingredients

squid1 wholeH-Mart
Korean zucchini1/2Any store
onion1/4Any store
green onion1/2 stalkAny store
cooked rice2 bowlsEither
cooking oil1 TbspEither

Sauce

gochujang (Korean chili paste)1.5 TbspH-Mart
Korean red chili flakes1 TbspH-Mart
soy sauce1 TbspAny store
sugar1 TbspAny store
minced garlic1 tspAny store
toasted sesame oil1 tspEither
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Steps

1

Clean the squid, slicing the body into rings and cutting the legs into bite-sized pieces.

~7 min

Watch out: Using pre-cleaned frozen squid saves a lot of prep time.

2

Julienne the zucchini and onion, and slice the green onion on a diagonal.

~4 min

3

Mix gochujang, chili flakes, soy sauce, sugar, and minced garlic into a sauce.

~2 min

4

Heat oil in a pan, stir-fry the zucchini and onion, then add the squid and sauce and stir-fry over high heat.

~5 min

Why: Squid needs a quick sear over high heat — cook it too long and it turns rubbery instead of springy.

5

Add the green onion and sesame oil, stir-fry once more, then spoon over rice.

~2 min

Tips

  • —

    Squid gets tough if overcooked, so add it last and cook briefly.

  • —

    The zucchini should be soft enough to soak up the sauce well.

  • —

    If the heat is too much, cut back on chili flakes and add a bit more sugar.

Storage

Keeps 1 day refrigerated, but the squid loses its texture, so it's best eaten fresh.