Matt Tebbutt showcased a tasty Korean seafood stir fry with kimchi rice on Saturday Kitchen.

The ingredients are: 2 tbsp Korean chilli paste (gochujang paste), 6 garlic cloves, sliced, 3 tbsp soy sauce , 1 tbsp sesame oil, 1 tbsp sugar , 1 tbsp Korean chilli flakes , 200g squid, cleaned and sliced into rings, tentacles kept whole, 6 king prawns, cleaned , dash oil for frying, ½ white cabbage, chopped, 30g shiitake mushrooms, sliced, 6 spring onions, chopped, 1 red chilli, chopped, 1 carrot, sliced and 1 onion, sliced.

For the kimchi rice: 1 strip nori seaweed, dash vegetable oil, 150g drained kimchi, chopped, reserving 1 tbsp of the liquid , 250g steamed white rice , 2 tbsp black sesame seeds and salt, to taste.

To serve: 2 tbsp sesame seeds and 2 spring onions, finely chopped.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.