Squid and Kimchi Fried Rice recipe - ingredients, nutrition and when to eat it
This one-bowl dish gets its savory depth from chewy squid and spicy, well-cooked kimchi stir-fried with rice.
This one-bowl dish gets its savory depth from chewy squid and spicy, well-cooked kimchi stir-fried with rice. It’s a great choice for a satisfying lunch or a quick dinner after work.
Rice bowls · 20 minutes to cook
Nutrition (per 466g serving): 563.8 kcal · protein 28.5g · carbohydrate 82.2g · fat 10.7g · sodium 1233.9mg
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 become tough if overcooked, so stir-fry it only until the outside turns white before adding the rice.
Tips: Too much kimchi juice can make the rice soggy. Lightly squeeze the kimchi before adding it and adjust the seasoning at the end.
Tips: Cold rice fries up grain by grain, while warm rice should be spread on a wide plate to release some steam before using.
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Ingredients (1 serving)
- Cooked white rice — 1 bowl
- Squid — 100 g
- Napa cabbage kimchi — 70 g
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Gochujang — 0.5 Tbsp
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Korean chili flakes — 1 tsp
- Toasted sesame seeds — 1 tsp