Chewy Squid and Kimchi Fried Rice Recipe
♤ Savory Fried Rice with Flavorful Squid and Kimchi ♤
One of the simplest yet most satisfying meals for any time of day! This fried rice recipe features tender squid combined with the vibrant tang of kimchi. Loading it up with assorted vegetables you have on hand makes it a complete meal, and topping it with a perfectly fried egg means you won’t need any other side dishes. Enjoy a delicious and hearty meal!
Main Ingredients- 1 piece of squid, cleaned and prepared (approx. 150-200g)
- About 1/4 head of well-fermented kimchi (approx. 200-250g)
- 2 bowls of cooked rice
- A small amount of zucchini
- A small amount of carrot
- A small amount of onion
- A small amount of mushroom (e.g., oyster or shiitake)
- A small amount of bell pepper
- 2 eggs
Seasoning & Others- 1 Tbsp minced garlic
- A pinch of salt (to taste)
- A pinch of black pepper
- Cooking oil (vegetable or olive oil)
- 1 Tbsp gochugaru (Korean chili flakes, adjust to kimchi’s spice level)
- 1 Tbsp minced garlic
- A pinch of salt (to taste)
- A pinch of black pepper
- Cooking oil (vegetable or olive oil)
- 1 Tbsp gochugaru (Korean chili flakes, adjust to kimchi’s spice level)
Cooking Instructions
Step 1
Begin by thinly slicing the prepared squid into strips, about 0.5cm thick. Make sure to pat the squid dry after cleaning to prevent it from becoming too watery when cooked. Thin slices will absorb flavors beautifully.
Step 2
Finely dice or julienne the zucchini, carrot, onion, and mushroom into small, uniform pieces. Keeping the vegetable pieces small ensures they cook evenly and integrate well into the fried rice.
Step 3
Seed the bell pepper and cut it into small, thin strips, similar in size to the other vegetables. Bell peppers add a fresh aroma and color, so it’s best to add them towards the end of cooking.
Step 4
In a small bowl, combine the sliced squid with 1 Tbsp of minced garlic and a pinch of black pepper. Gently toss to coat. This step helps to tenderize the squid and infuse it with aromatic flavors.
Step 5
Heat a generous amount of cooking oil in a large pan or wok over high heat. Once the oil is hot, add the prepared vegetables (zucchini, carrot, onion, mushroom). Stir-fry vigorously for 1-2 minutes until the vegetables are slightly softened but still retain a bit of crispness.
Step 6
Push the vegetables to one side of the pan. Add the marinated squid to the empty space. Sprinkle a little more black pepper over the squid. Stir-fry the squid for about 1 minute until it turns opaque and is cooked through.
Step 7
Now, mix all the ingredients in the pan together – the vegetables and the squid. Stir everything well to combine.
Step 8
Clear a space in the center of the pan again. Add the cooked rice to the cleared space. Spread the rice out thinly and stir-fry it for about 1 minute, allowing some of the grains to toast slightly. This helps to prevent clumping and adds a nice texture.
Step 9
Add the chopped kimchi on top of the rice. Sprinkle 1 Tbsp of gochugaru over the kimchi. Stir-fry everything together vigorously over high heat for 2-3 minutes, breaking up any clumps of kimchi and ensuring it’s well distributed throughout the rice. This is where the dish gets its signature flavor!
Step 10
Add the julienned bell pepper. If you desire a more intense garlic flavor, you can add a little more minced garlic now. Stir-fry for another minute, just until the bell pepper is slightly tender but still crisp. Be careful not to overcook the bell pepper.
Step 11
While the fried rice is finishing, prepare the fried eggs in a separate pan with a little oil. Aim for a runny yolk, as it will add a wonderful richness to the fried rice. Lightly season the yolks with a tiny pinch of salt. Once the fried rice is ready, top it with the sunny-side-up eggs. This completes your delicious and visually appealing Squid Kimchi Fried Rice!
