Squid and Vegetable Rice Bento recipe - ingredients, nutrition and when to eat it
Chewy squid and crisp vegetables stir-fried in a spicy sauce and served over rice in a bento.
Chewy squid and crisp vegetables stir-fried in a spicy sauce and served over rice in a bento. It is easy to pack as a one-bowl meal, making it a great choice for a busy lunch or satisfying dinner.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 541.5g serving): 698.3 kcal · protein 32.7g · carbohydrate 91.3g · fat 19.9g · sodium 1099.8mg
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 become tough if stir-fried too long, so cook it briefly over high heat.
Tips: When packing the bento, let the stir-fried squid cool for about 5 minutes before adding it to the rice so the rice stays less soggy.
Tips: If the sauce sticks to the pan, add 1 tablespoon of water and quickly loosen it.
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Ingredients (1 serving)
- Cooked white rice — 210 g
- Squid — 120 g
- Cabbage — 70 g
- Carrot — 30 g
- Onion — 40 g
- Green onion — 20 g
- Gochujang — 1 Tbsp
- Soy sauce — 1 tsp
- Red pepper flakes — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 2 pc
- Cooking oil — 1 Tbsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp