You’ll Need
For the Fire Sauce
350ml hot chicken or vegetable stock
3 tbsp gochujang
1 tbsp gochugaru chilli flakes
1 tbsp light soy sauce
1 tbsp soft brown sugar
2 garlic cloves, finely grated
1 tsp sesame oil
For the Pots
500g Korean rice cakes, soaked if required
600g cleaned squid tubes, cut into thick rings
1 small onion, sliced
150g Chinese leaf, roughly chopped
3 spring onions, cut into short lengths
Optional but dangerous
Toasted sesame seeds
Extra gochugaru
Cold Korean beer
Method
Whisk all the fire sauce ingredients together in a deep heatproof dish.
Add the rice cakes and onion and cover tightly with foil.
Air fry at 185°C for 12 minutes, stirring halfway.
Check the rice cakes are beginning to soften.
Stir in the Chinese leaf and squid rings.
Air fry uncovered at 190°C for 4-5 minutes, stirring once.
Check the squid is opaque and the sauce is bubbling and glossy.
Fold in most of the spring onions.
Finish with the remaining spring onions and sesame seeds.