Cheese Pink Sauce Fried Squid with Rice Cake

Steps

How to make it

Prep 22 min · Cook 22 min

1. Prep: If Korean rice cake sticks 150 g are firm from the fridge, soak in warm water 10 minutes until slightly soft, then drain. Clean squid 150 g, remove innards, and cut into rings; shred onion ½. Pat squid dry with paper towels.
2. Preheat a skillet over medium heat with 1 Tbsp oil; stir-fry onion 2 minutes until slightly soft and translucent.
3. Add squid and stir-fry over high heat 1–2 minutes until curled and opaque; remove squid and onion and set aside (prevents overcooking and toughness).
4. In the same pan, add drained rice cakes, rose sauce 150 ml, minced garlic 1 Tbsp, and mozzarella shreds 60 g; stir-fry over medium heat 1 minute until the rice cakes are coated.
5. Pour in broth or water 100 ml, cover, and simmer over medium heat 5 minutes, stirring to prevent sticking.
6. Uncover, return squid and onion, and reduce over high heat 1–2 minutes until the sauce is thick, rosy, and clings to everything.
7. Before serving, toss in another mozzarella shreds 60 g until melted and stretchy; top with sesame seeds or scallions and serve hot.

Tips & storage

Make it easier

• Mix the seasonings completely before cooking to ensure even flavor distribution.
• A hot pan with hot oil is key to locking in juices and flavor.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Best enjoyed on the day it is made; refrigerate components separately when possible.

Substitutions

Optional add-ins