Ttukdak Hyung's Journalist Restaurant Squid Rice Bowl

Name: Ttukdak Hyung's Journalist Restaurant Squid Rice Bowl
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Korean
Ingredients: squid 2 pieces; vegetable oil 6 tablespoons; mirin 2 tablespoons; sesame oil 1 tablespoon; black sesame seeds a pinch; green onion 3 stalks; zucchini 1/3 piece; onion 2 pieces; carrot 1/4 piece; cabbage 1/4 head; green chili pepper 2 pieces; red pepper powder 5 tablespoons; gochujang 3 tablespoons; corn syrup 4 tablespoons; oyster sauce 1 tablespoon; minced garlic 2 tablespoons; light soy sauce 3 tablespoons; rice 3 bowls; fried egg 3 pieces; seaweed powder a pinch

Squid and vegetables like green onion and zucchini are stir-fried in scallion oil, then quickly sautéed with spicy seasoning over high heat and served on top of rice for a hearty Journalist Restaurant Squid Rice Bowl.

45 min Difficulty Normal Rice bowls

Main ingredients

squid green onion zucchini onion carrot cabbage green chili pepper gochujang red pepper powder egg

Shop ingredients on Coupang(Ad)

squid green onion zucchini onion carrot cabbage green chili pepper gochujang red pepper powder egg

Ttukdak Hyung's Gisa Restaurant Style Duck Breast

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Ttukdak Hyung's Journalist Restaurant Tofu Stew

A rich and spicy tofu stew made by stir-frying thick-cut tofu and pork in green onion oil, then simmering it gently in a fiery gochujang sauce.

35 minNormalside dish

tofuporkgreen oniononiongochujang

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Detailed recipe

Quick recipe

Cooking tips

Squid should be cooked quickly within 5 minutes to prevent toughness.
Making diagonal cuts helps the marinade penetrate better and improves the dish’s appearance.

Recommended for

Those who want to enjoy a squid rice bowl with tender, non-chewy squid texture.
People looking for a satisfying one-bowl meal where spicy-sweet seasoning perfectly complements the rice.
Home cooks wanting to easily recreate a restaurant-style squid rice bowl at home.

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