Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Gochujang Squid & Tofu Pizza with Crispy Grilled Onion & Edible Flowers
A bold Japanese-Korean fusion masterpiece that marries the delicate umami of Japanese pizza-making techniques with Korean gochujang heat and squid preparations. Topped with silky tofu, tender squid, caramelized grilled onions, and finished with edible flowers and microgreens for an unexpected textural and visual harmony.
45 min
Medium
2 servings
Snap Your Fridge, Get Recipes!
Take a photo of your fridge and let AI create personalized recipes from your ingredients.
Taste Profile
Sweet4/10
Salty6/10
Sour1/10
Umami8/10
Spicy6/10
🥄 Texture
Crispy pizza edges and a slightly chewy flatbread base contrast with tender, just-cooked squid rings and golden-browned tofu cubes that are crisp outside and soft inside. Charred grilled onion adds soft, jammy ribbons while fresh microgreens and edible flowers provide a light, peppery and delicate bite.
👃 Aroma
Pronounced savory-fermented notes from the gochujang and soy sauce mingle with a toasty, slightly smoky scent from the seared squid and grilled onion. Subtle floral and green top notes from the microgreens and edible flowers brighten the overall aroma.
🍷 Pairs Well With
A chilled crisp lager or pilsner to cut the richness and cool the spice, or a dry Riesling/Sauvignon Blanc for bright acidity and fruit to balance umami; nonalcoholic option: cold barley tea or sparkling water with a lemon wedge.
🥗 Side Dishes
Light, vinegary sides work well—think quick cucumber kimchi (oi kimchi) or sesame-citrus cucumber salad, plus steamed edamame or a simple green salad with a citrus dressing. Pickled radish or a small bowl of miso soup can also help refresh the palate between bites.
Ingredients(12 items)
- 11 pre-made pizza base or flatbread (300g)
- 2200g firm tofu (pressed and cubed)
- 3250g squid (cleaned and sliced into rings)
- 43 tablespoons gochujang (Korean red chili paste)
- 51 large grilled onion (thinly sliced)
- 62 tablespoons soy sauce
- 71 tablespoon edible flower petals (such as nasturtium or pansies)
- 81/2 cup fresh microgreens or peppery leaves
- 91 teaspoon salt
- 101/2 teaspoon black pepper
- 112 tablespoons neutral oil (for cooking)
- 121/4 cup ice (for squid blanching)
Nutrition Information(per serving)
385
Calories
28.3g
Protein
42.1g
Carbs
12.5g
Fat
Instructions
- 1
Prepare the gochujang-soy glaze by mixing 3 tablespoons gochujang with 2 tablespoons soy sauce in a small bowl until smooth and well combined.
- 2
Press the tofu between paper towels for 15 minutes to remove excess moisture, then cut into 1cm cubes.
- 3
Blanch the squid rings in boiling water with ice for 45 seconds until just cooked through, then drain and pat dry.
- 4
Heat 1 tablespoon oil in a pan over medium-high heat. Pan-fry the tofu cubes for 3-4 minutes per side until golden brown on all sides. Season with 1/4 teaspoon salt and set aside.
- 5
In the same pan, quickly sear the squid rings for 1-2 minutes until lightly charred. Season with 1/4 teaspoon salt and black pepper. Toss with half of the gochujang-soy glaze and remove from heat.
- 6
Preheat oven to 400°F (200°C). Place the pizza base on a baking sheet and brush with remaining gochujang-soy glaze as the sauce base.
- 7
Distribute the pan-fried tofu cubes evenly across the pizza base.
- 8
Arrange the gochujang-glazed squid rings over the tofu in a decorative pattern.
- 9
Scatter the sliced grilled onions across the entire surface.
- 10
Bake for 8-10 minutes until the edges are crispy and the toppings are heated through.
- 11
Remove from oven and immediately top with fresh microgreens and edible flower petals for color and delicate flavor.
- 12
Drizzle with any remaining pan juices and serve immediately while still warm and crispy.
Get Personalized Recipes
Download Fridgify and discover recipes tailored to the exact ingredients in your fridge. Just snap a photo and let AI create your next meal!