Sometimes in life, there are days when you really don't want to eat anything.

Even though there are plenty of things in the fridge, strangely, you just don't have an appetite.

During those times, the first dish that comes to my mind is the spicy squid rice bowl.

When I was in college, there was a small snack shop right in front of the school.

During lunch hours, my friends and I would rush over to order squid rice bowls.

They would serve a large plate filled with rice topped generously with stir-fried red squid, and it was incredibly delicious.

I still remember the taste of mixing it up with my friends while chatting away.

It's already been over 20 years since then. Time flies.....

In the U.S., it's not easy to find squid like in Korea.

However, at the Korean market in Atlanta, frozen squid is happily waiting for me.

The price isn't what it used to be, but compared to buying beef bulgogi or ribs, it's still relatively affordable.

This time, I bought cleaned squid, washed it thoroughly, and cut it into bite-sized pieces. It's best not to cut the squid too small since it shrinks when cooked.

I also prepared one onion and some green onions. I like to add plenty of onion to my squid rice bowl.

The sweet flavor that comes out while stir-frying pairs really well with the spicy seasoning.

I heated some cooking oil in a wok and added the onion and green onions first. Then I added the squid and stir-fried it over high heat, adding a generous spoonful of sugar.

This is my little trick. Coating the squid with sugar first makes the seasoning blend better later on.

However, if you stir-fry it for too long, the squid becomes tough, so just stir-fry quickly for about 30 seconds.

Now, lower the heat a bit and add minced garlic and red pepper flakes.

Then add cooking wine, soy sauce, gochujang, and oligosaccharide, and the seasoning is ready.

Raise the heat again and stir-fry quickly for about 2-3 minutes, and the kitchen will start to fill with a sweet and spicy aroma.

This smell is truly irresistible. The person who just said they had no appetite suddenly finds themselves checking the rice cooker.

At the end, taste it, and if it's a bit bland, you can add some soy sauce, and if it's not sweet enough, add a little sugar.

I prefer it not too sweet, with the spiciness of the red pepper flakes standing out.

I served warm rice in a large bowl and generously topped it with the stir-fried squid.

Sprinkling sesame seeds on top, I created a pretty decent squid rice bowl.

As I mixed the rice and squid with my spoon and took a bite...

It was just like the taste I had while laughing and chatting with friends at the snack shop in front of the university.

Back then, I didn't realize how happy a lunch that cost just a few thousand won could make me. Looking back now, it wasn't even expensive food, so why was it so delicious?

Maybe it was the squid rice bowl that was tasty, but it was also the friends I shared it with and the atmosphere of that time that made it special.

I've been living in Atlanta for quite a while now, but sometimes when I make a bowl of food I used to love, my family enjoys it too.

Today, I finished a bowl of squid rice cleanly.

Indeed, for a Korean palate, a spicy bowl of rice is the best.