Korean seafood stir fry with kimchi rice

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the Korean seafood stir fry

2 tbsp Korean chilli paste (gochujang paste)
6 garlic cloves, sliced
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp sugar
1 tbsp Korean chilli flakes
200g/7oz squid, cleaned and sliced into rings, tentacles kept whole
6 king prawns, cleaned
dash oil for frying
½ white cabbage, chopped
30g/1oz shiitake mushrooms, sliced
6 spring onions, chopped
1 red chilli, chopped
1 carrot, sliced
1 onion, sliced

For the kimchi rice

1 strip nori seaweed
dash vegetable oil
150g/5½oz drained kimchi, chopped, reserving 1 tbsp of the liquid
250g/9oz steamed white rice
2 tbsp black sesame seeds
salt, to taste

To serve

2 tbsp sesame seeds
2 spring onions, finely chopped

Method

To make the Korean seafood stir fry, mix the chilli paste, garlic, soy sauce, sesame oil, sugar and chilli flakes together in a bowl. Add the squid and prawns to the sauce. Leave to marinate for 20 minutes.
Heat the oil in a wok or frying pan, fry the cabbage, mushroom, spring onion, red chilli, carrot and onion for a few minutes. Remove the prawns from the marinade and add it to the pan, then after a few minutes, add the squid and then finally the remaining marinade.
To make the kimchi rice, heat the nori in a dry frying pan and then remove from the heat and cut into shreds.
Heat a dash of oil in a pan and add the kimchi. Sauté for a few minutes, before adding the cooked rice, the liquid from the drained kimchi and a little water. Add the black sesame seeds. Taste and season with salt and garnish with the nori strips.
To serve, dry fry the sesame seeds in a hot pan until browned. Sprinkle the sesame seeds and spring onions over the seafood stir fry and serve it with the rice.

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