Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
By Matt TebbuttFrom 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
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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.
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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.
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To make the kimchi rice, heat the nori in a dry frying pan and then remove from the heat and cut into shreds.
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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.
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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.
