Rice with Salted Baby Squid recipe - ingredients, nutrition and when to eat it
This homestyle dish combines salty fermented baby squid with warm rice and sesame oil.
This homestyle dish combines salty fermented baby squid with warm rice and sesame oil. Top it with crumbled roasted seaweed for extra savory flavor and a nutty aroma—it’s simple but makes an appealing lunch or dinner.
Seafood · 5 minutes to cook
Nutrition (per 267g serving): 422.7 kcal · protein 10.5g · carbohydrate 77.8g · fat 6.8g · sodium 266.9mg
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: Don’t add too much of the fermented seafood liquid at first; add more little by little at the end.
Tips: If the rice is too hot, the seaweed can turn soggy, so add it just before eating.
Tips: Serve with cucumber or baby greens for a crisp texture.
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Ingredients (1 serving)
- Cooked white rice — 1 cup
- Salted baby squid — 2 Tbsp
- Dried seaweed — 2 sheet
- Sesame oil — 1 tsp
- Green onions — 1 Tbsp
- Garlic — 1 clove
- Toasted sesame seeds — 1 tsp