Squid and Kimchi Rice Bowl recipe - ingredients, nutrition and when to eat it
This one-bowl meal features squid, kimchi, and onion stir-fried with a little heat and served over rice.
This one-bowl meal features squid, kimchi, and onion stir-fried with a little heat and served over rice. Chewy squid and crisp kimchi make it a hearty choice for lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 494g serving): 591.3 kcal · protein 32.2g · carbohydrate 82.8g · fat 11.5g · sodium 1073.9mg
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 stir-fried too long, so cook it quickly until it turns opaque.
Tips: Kimchi varies in age and saltiness, so taste before adding soy sauce at the end.
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Ingredients (1 serving)
- Rice (white rice) — 1 bowl
- Squid — 120 g
- Napa cabbage kimchi — 70 g
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Cooking oil — 1 tsp
- Gochujang (Korean chili paste) — 0.5 Tbsp
- Korean chili flakes — 0.5 tsp
- Soy sauce — 0.5 tsp
- Garlic — 1 clove
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp