Gochujang Squid Bowl
Tender squid tossed in a spicy-sweet gochujang glaze with garlic and ginger, served over steamed rice. Ready in under 20 minutes—restaurant-level heat with zero fuss.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Pat squid dry with paper towels. Pat very dry—moisture prevents browning.
Step 2
Heat neutral oil in a 12-inch skillet over high heat until it shimmers, about 90 seconds.
Step 3
Add squid in a single layer. Sear 2 minutes without stirring until edges curl and char.
Step 4
Stir in garlic and ginger; cook 30 seconds until fragrant, then add gochujang, soy, sugar, and sesame oil.
Step 5
Toss squid constantly for 2 minutes until coated and fully tender. Taste and adjust seasoning.
Step 6
Divide rice between bowls and top with squid and sauce. Serve hot.
Tools you’ll need
- 12-inch skillet or wok
- cutting board and knife
- measuring spoons
- wooden spoon or spatula
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