Kimchi Squids with Shimeiji Mushrooms 泡菜苏东蘑菇

It’s common to find sambal sotong in our local favourites, as you can see from my recipe here. Squids in particular, goes on very well with anything that is spicy. But instead of the usual sambal spice, I twisted it a little and incorporate the Korean hot pepper paste and kimchi delights into the squids. Similar level of spiciness but with an extra hinge of refreshment from the appetising kimchi.

The fuss free Kimchi Squids with Shimeiji Mushrooms dish makes a good dinner option as it has minimal preparation and cooks up simply fast.

It was quite a bad thing that I was sick again for the second time in a row within a month. And I am missing out on much of the cravings that I am so desiring, especially spicy foods like these ! My antibiotics is down to the last day of consumption today and I certainly hope my strength will be restored in no time because I need all my food indulgence back desperately, curry, seafood, ice-cream, mad cravings for so much of these now !!

Coming back to the dish, I am loving this dish to every single bit as not only does it comprises of my favorite kimchi, the shimeiji mushrooms helps to compliment the dish further through flavours and nutritional value too. I was contemplating to serve this dish on a hotplate initially but I reckon it would simply be too likened to our sambal sotong ! It’s nevertheless 2 kinds of dishes with totally different kicks and taste ya.

Get some fresh squids and other fresh groceries from PurelyFresh online for all your cooking needs today !!

Enjoy !!

Kimchi Squids with Shimeiji Mushrooms 泡菜苏东蘑菇
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Korean
Serves: 2
  • 1 pc squid around 150g, cut into rings
  • 1 pack shimeiji mushrooms
  • ½ tbsp Korean hot pepper paste
  • ½ tsp Korean hot pepper powder
  • ½ tsp sesame oil
  • ½ tsp garlic powder
  • ½ tsp sugar
  • 2 tbsp kimchi
  • 1 tbsp water
  • 2 tbsp cooking oil
  • 2 stalks spring onion, cut into sections + more for garnishing
  • ½ tbsp minced garlic
  1. Mix the squids with the Korean hot pepper paste, powder, sesame oil, garlic powder, sugar and water together. Set aside for 15 minutes.
  2. Heat up 1 tbsp of cooking oil in a wok and saute the mushrooms until they turn soft. Remove and set aside.
  3. Add in another 1 tbsp of cooking oil into the wok and add in the minced garlic, spring onion and kimchi. Stir fried until fragrant.
  4. Add in the squids from Step 1. Stir to mix well.
  5. Add in the sauce that's used to marinate the squids. Stir fried briefly on high heat.
  6. Add in the mushrooms from Step 2. Mix well and allow the sauce to thicken slightly before removing from heat.
  7. Garnish as desired and serve hot.



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