CookGo
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Spicy Squid Rice Bowl

Coût $15, économiser $10

Source: Recommended by CookGo

  • 30 Min
  • 4 Portions
  • $15

INGRÉDIENTS

  • Seafood

    • 🦑 3 whole squids

  • Vegetables

    • 🥒 1/4 zucchini
    • 🧅 1 onion
    • 🥕 1/5 carrot
    • 🥬 1/6 cabbage
    • 5 green chili peppers
    • 🧅 1/2 green onion

  • Seasonings

    • 2.5 tbsp gochujang
    • 1 tbsp soy sauce
    • 1 tbsp red pepper flakes
    • 🧄 1.5 tbsp minced garlic
    • a pinch of black pepper
    • 💧 3 tbsp water
    • 2 tbsp plum extract
    • 🍬 1 tbsp sugar
    • 1 tsp sesame seeds

ÉTAPES

1

Remove the squid skin for a cleaner texture. Use coarse salt on your fingers to peel it easily.

2

Cut the squid into bite-sized pieces or score diagonally before slicing lengthwise.

3

Prepare vegetables: slice zucchini, carrot, cabbage, onion, green onion, and chili peppers.

4

Marinate the squid in the prepared sauce for 30 minutes to let the flavors soak in.

5

Mix the marinated squid with the vegetables lightly.

6

Heat a pan with a little oil and stir-fry the marinated squid and vegetables.

7

Let the mixture cook until the squid and vegetables release their juices. No need to add extra water.

8

If the sauce is too watery, thicken it with a cornstarch slurry.

9

Serve the stir-fried squid and vegetables over rice or noodles for a hearty meal.

NUTRIMENTS

Par portion

🔥

350

Calories

  • 25g
    Protéines
  • 40g
    Glucides
  • 10g
    Graisses

💡 Astuces

Use fresh squid for better texture and flavor.Adjust the spice level by reducing chili peppers or gochujang.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.