Had to wait for a boys night to make this one given that only 2 out of 3 of us in the house like Kimchi and Squid. But as Meatloaf (the singer, not the food in the link) says, “2 out of 3 ain’t bad,” but I digress. Anyway, this meal was pretty easy to make, and it was bursting with a unique flavour…a little seafoody, and a hint of heat.
Given that we had protein, carb, and veggies included, we served this as an entree with no sides…but if you want to go a little wild, we suggest pairing this with Kimchi Shrimp Summer Rolls, Shiitake Ginger Spring Rolls, or Edamame Kimchi Dumplings!
Time: 45 Minutes
- White Rice. We used about 1/3 cup of dry rice per serving.
- Squid. We used frozen calamari rings.
- Peas (although Edamame would be great too)
- Soy Sauce
- Cook your rice first: (Note: If you cook your rice ahead of time and let it sit to dry out a little, it will give you the best results)
- Heat a little oil in a pot, and when it runs like water, add your rice.
- Stir it into your oil, and allow to cook for a few minutes till the white colour turns opaque.
- Add water in a 2:1 water:rice ratio, set the heat to low, cover, and allow the rice to absorb your water.
- Pour your cooked rice into a bowl, and set aside.
- Dice your onion, celery, carrot, and garlic.
- Heat some oil in a wok, and add your diced veggies. Allow to cook until they soften a bit, and your onions turn opaque.
- As your veggies and rice cook, slice your kimchi. When your veggies are ready, add your kimchi and peas to the wok, and combine with your other veggies.
- After a few minutes, and when all of your veggies are hot, add your squid pieces to the wok, and cook until they go from opaque to white (opposite of what you want your onion to do).
- When your squid is cooked, pour your rice and soy sauce into the wok, and stir to combine. Add more soy sauce as necessary to taste.
- Plate, devour, and enjoy!