Korean seafood stir fry with kimchi rice

1. 1

   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. 

2. 2

   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.

3. 3

   To make the kimchi rice, heat the nori in a dry frying pan and then remove from the heat and cut into shreds.

4. 4

   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. 

5. 5

   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. 

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.