Grilled Eel and Spicy Chicken Rice Bowl recipe - ingredients, nutrition and when to eat it
This hearty rice bowl is topped with grilled eel and sweet-and-spicy dakgalbi. The eel’s rich, savory flavor pairs beautifully with the dakgalbi sauce, making…
This hearty rice bowl is topped with grilled eel and sweet-and-spicy dakgalbi. The eel’s rich, savory flavor pairs beautifully with the dakgalbi sauce, making it a lovely choice for a special dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 543g serving): 803 kcal · protein 45.6g · carbohydrate 88.2g · fat 27g · sodium 1178.2mg
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: If the eel is already seasoned, add the dakgalbi sauce a little at a time to adjust the flavor.
Tips: Add the eel at the end and warm it briefly so it doesn’t fall apart.
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Ingredients (1 serving)
- Rice — 1 bowl
- Prepared Eel — 100 g
- Chicken Thigh — 100 g
- Cabbage — 40 g
- Onion — 0.3 pc
- Gochujang — 1 Tbsp
- Soy Sauce — 1 tsp
- Oligosaccharide Syrup — 1 tsp
- Minced Garlic — 1 tsp
- Cooking Oil — 1 tsp
- Sesame Seeds — 1 tsp