Spicy Squid Rice with Fried Egg

Step 1

Clean the 1 lb squid: remove the head, tentacles, and cartilage, then slice the body into rings. Pat dry with paper towels.

Step 2

Thinly slice the 1 medium onion. In a small bowl, mix 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp honey, and 2 tbsp water to make the sauce.

Step 3

Heat 1 tbsp oil in a large skillet over medium-high. Add the onion and cook until soft and translucent, about 3 minutes.

Step 4

Add the squid and sauce to the skillet. Cook, stirring, until the squid turns opaque and curls, about 2-3 minutes. Remove from heat.

Step 5

In a separate nonstick pan, heat 1 tsp oil over medium. Fry the 2 eggs until the whites are set and the edges are crispy, about 3 minutes.

Step 6

Divide the 2 cups cooked rice between two bowls. Top with the spicy squid mixture, a fried egg on each, and sprinkle with sliced green onions.