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Korean seafood stir fry with kimchi rice
Fruit and vegetables
6
garlic
cloves, sliced
1 tbsp Korean
chilli
flakes
½
white cabbage
, chopped
30g/1oz
shiitake mushrooms
, sliced
6
spring onions
, chopped
1 red
chilli
, chopped
1
carrot
, sliced
1
onion
, sliced
1 strip nori
seaweed
2
spring onions
, finely chopped
Tins, packets and jars
250g/9oz steamed white
rice
Cooking ingredients
2 tbsp Korean
chilli paste
(gochujang paste)
3 tbsp
soy sauce
1 tbsp
sesame oil
1 tbsp
sugar
dash
oil
for frying
dash
vegetable oil
2 tbsp
black sesame seeds
salt
, to taste
2 tbsp
sesame seeds
Meat, fish and poultry
200g/7oz
squid
, cleaned and sliced into rings, tentacles kept whole
6 king
prawns
, cleaned
Other
150g/5½oz drained
kimchi
, chopped, reserving 1 tbsp of the liquid
Back to recipe
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