Ojingeo-deopbap (Spicy Squid Rice Bowl)
This hearty one-bowl dish tops freshly cooked rice with sweet-and-spicy stir-fried squid and a soft fried egg. Frying the scallions in oil first and searing the squid quickly over high heat brings out a smoky aroma, and a single simple sauce makes it easy for anyone to cook.
Ingredients
Main
- Squid2
- Egg2
- Cooked rice2 bowls
- Green onion (scallion)1 handful (julienned)
- Cooking oilAs needed
- Sesame saltA pinch
Sauce
- Gochujang (red chili paste)1 tbsp
- Red chili powder3 tbsp
- Soy sauce5 tbsp
- Minced garlic1 tbsp
- Sugar1 tbsp
- Sesame oil1 tbsp
Directions
- 1
Mix all the seasoning ingredients except the sugar and sesame oil to make the sauce ahead of time. Heat cooking oil in a pan and fry the julienned green onion to make scallion oil.
- 2
Add the cleaned, bite-sized squid and stir-fry over high heat.
- 3
Once the squid is partly cooked, add 1 tablespoon of sugar and stir-fry together.
- 4
Pour in the sauce you prepared earlier and stir-fry quickly, then finish with a drizzle of sesame oil.
- 5
Heat plenty of oil in a pan and fry a soft, runny egg over high heat.
- 6
Place rice in a bowl, top with the stir-fried squid and the fried egg, then sprinkle with julienned green onion and sesame salt to finish.