Korean Spicy Squid Rice Bowl

Overview

It is simpler than ordinary Korean bibimbap and has fewer ingredients, but it is also sour and spicy, rich in taste and delicious with rice

Cut the squid into pieces, wash, peel and turn over
First cut uniform strips in the direction of "left, upper, right and lower", and cut through the bottom without cutting off
Rotate it 90 degrees again, cut it crosswise again, and then divide it into several sections
Quickly blanch in water at 70 to 80 degrees Celsius, drain the water and set aside, chop onions, and prepare spicy cabbage
Heat oil in a hot pan and sauté onions and Korean chili sauce until fragrant
Add spicy cabbage, squid and salt, stir-fry a few times, sprinkle a little chicken powder to enhance the flavor before serving
Heat oil in a hot pan, break the eggs into a flat-bottomed non-stick pan, and fry until they are about 70% cooked, that is, the bottom is solidified, there are burnt marks on the edges, and the surface of the egg yolk is thin and slightly runny. Serve it on top of the rice and spicy cabbage and squid flowers, and mix well