Spicy Squid Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with squid and vegetables stir-fried in a gochujang sauce.
This rice bowl is topped with squid and vegetables stir-fried in a gochujang sauce. The chewy squid and sweet, spicy sauce make it a hearty choice for lunch or dinner.
Seafood · 25 minutes to cook
Nutrition (per 535.5g serving): 647.2 kcal · protein 37.5g · carbohydrate 87.6g · fat 13g · sodium 1156.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Squid can turn tough if overcooked, so cook it briefly over high heat.
Tips: If the vegetables release a lot of liquid, turn up the heat and stir-fry until the sauce reduces.
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Ingredients (1 serving)
- Squid — 150 g
- Rice — 1 bowl
- Onion — 0.3 pc
- Carrot — 0.2 pc
- Green onion — 0.3 stalk
- Cabbage — 1 handful
- Gochujang (Korean chili paste) — 1 Tbsp
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Sesame seeds — 0.5 tsp