Stir-Fried Cuttlefish Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with spicy stir-fried cuttlefish and crisp vegetables, served over warm rice.
This rice bowl is topped with spicy stir-fried cuttlefish and crisp vegetables, served over warm rice. It’s a great choice for lunch or dinner when you’re craving something spicy.
Seafood · 25 minutes to cook
Tips: Cuttlefish can turn tough if you stir-fry it too long. Cook it briefly over high heat and take it off the heat once it turns opaque.
Tips: If the vegetables release liquid, turn up the heat and stir-fry until it evaporates so the seasoning coats everything well.
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Ingredients (1 serving)
- Rice — 1 bowl
- Cuttlefish — 150 g
- Onion — 0.3 pc
- Cabbage — 40 g
- Carrot — 20 g
- Green onion — 0.3 stalk
- Gochujang (Korean chili paste) — 1 Tbsp
- Korean chili flakes — 0.5 Tbsp
- Soy sauce — 0.5 Tbsp
- Garlic — 1 tsp
- Sugar — 0.5 tsp
- Cooking oil — 1 Tbsp
- Toasted sesame seeds — 0.5 tsp