Lunch

Charred Squid & Black Garlic Bibimbap with Yuzu Emulsion

Name: Charred Squid & Black Garlic Bibimbap with Yuzu Emulsion
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 2 servings
Ingredients: 10 oz squid (cleaned, tubes and tentacles), patted dry; 2 tbsp neutral oil, divided; 1.5 cups sushi rice, cooked; 2 tbsp gochujang; 1 tbsp black garlic oil; 1/2 cup cucumber, julienned; 1/2 cup pickled shiitake mushrooms (store-bought), sliced; 1/4 cup gochugaru daikon pickle; 2 large eggs; 3 tbsp unsalted butter; 1.5 tbsp fresh yuzu juice (or lemon + lime 1:1); 1 tbsp white miso paste; 2 tbsp crispy shallot crisps; 1 tsp toasted white sesame seeds; fleur de sel and cracked black pepper

Tender squid charred in a screaming cast iron sits atop a bed of warm sushi rice mixed with gochujang and black garlic oil. Pickled vegetables, shaved cucumber, crispy-fried shallot crisps, and a poached egg create layers of temperature and texture, unified by a delicate yuzu-butter emulsion.

885calper serving 41gprotein 70gcarbs 53gfat 20min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this