Kimchi and Squid Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with squid and kimchi stir-fried with a spicy seasoning. The chewy squid and tangy kimchi make a satisfying lunch or dinner.
Rice bowls · 20 minutes to cook
Tips: Squid can turn tough if cooked too long, so turn off the heat as soon as it turns opaque.
Tips: If the kimchi has a lot of liquid, reduce the soy sauce in the seasoning and taste before adjusting it at the end.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Squid — 120 g
- Napa cabbage kimchi — 0.5 cup
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Gochujang — 0.5 Tbsp
- Gochugaru — 0.5 tsp
- Soy sauce — 0.5 tsp
- Cooking oil — 1 tsp
- Sesame seeds — 0.5 tsp