Spicy Squid Curry Rice Bowl
●Spicy Squid Curry Rice Bowl (or Udon) with Chili Oil●
This is a super simple, one-bowl meal recipe perfect for a night-shift nurse! ♡ It’s easy to make even on busy and tiring days. Enjoy a flavorful and hearty ‘Okasha’ (Squid Curry Soba) by adding fresh seafood and spicy chili oil to the ever-popular curry! ^-^
Ingredients
- 1 Squid (cleaned)
- 1/2 Onion
- 1/5 Carrot
- 1 Green tea bag
- 1 Ottogi ‘3-Minute Curry’ (instant curry pack)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Pinch of salt
- 1 Pinch of black pepper
Cooking Instructions
Step 1
Rinse the cleaned squid thoroughly under running water. In a pot, steep the green tea bag in cold water; place the squid in this water while you prepare the other ingredients. (If you don’t have a green tea bag, you can soak the squid in water with 2 tablespoons of vinegar. This helps remove any fishy odor and makes the squid meat firmer.)
Step 2
Finely chop the onion and carrot. (Cutting them into larger pieces will take longer to cook.)
Step 3
Remove the squid from the green tea water and cut it into bite-sized pieces. (I like to score the squid by making shallow cuts on one side, which gives it a better texture when eaten.)
Step 4
Heat 2 tablespoons of canola oil in a pan over low heat. Add 1 tablespoon of gochugaru and stir gently to create chili oil. (Be careful not to burn the chili flakes by using high heat!)
Step 5
Add the chopped carrots and onions to the chili oil. Season with a pinch of salt and a pinch of pepper. Sauté over medium heat until the vegetables are fragrant and slightly softened. Once the onions become translucent, add the cut squid and stir-fry together.
Step 6
Pour in 50ml of water (about half a paper cup) and bring to a boil. Add the Ottogi ‘3-Minute Curry’ pack and continue to boil over high heat. If you plan to serve it with udon noodles, add the udon at this stage and cook together. (If using curry powder, add 100ml of water and about 3 tablespoons of curry powder.)
Step 7
Whisk 1 egg and stir it into the curry. Gently swirl it in twice and turn off the heat after 30 seconds. (Avoid over-stirring the egg, as it can make the curry broth cloudy.)
Step 8
Serve generously over steamed rice for a complete meal! It’s delicious when mixed with crumbled seasoned seaweed, topped with melted cheese, or served alongside fried dumplings or spam. The ultimate pairing, though, is with your mom’s homemade kimchi! ^^
