Squid Jeotgal Bibimbap (salted squid rice bowl) recipe - ingredients, nutrition and when to eat it
A rice bowl topped with salted squid and vegetables, mixed with sesame oil and seaweed flakes.
A rice bowl topped with salted squid and vegetables, mixed with sesame oil and seaweed flakes. The salty, savory squid goes well with crunchy cucumber and nutty sesame oil. It’s just right for an easy lunch or dinner.
Rice bowls · 10 minutes to cook
Nutrition (per 300g serving): 396.7 kcal · protein 11g · carbohydrate 71g · fat 6.8g · sodium 50.7mg
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: Saltiness varies by brand, so start with a small amount of salted squid and adjust to taste.
Tips: Pat the cucumber dry so the rice doesn’t get soggy.
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Ingredients (1 serving)
- Rice — 1 bowl
- Seasoned fermented squid — 1 Tbsp
- Cucumber — 0.3 pc
- Carrot — 0.1 pc
- Crumbled roasted seaweed — 1 handful
- Sesame oil — 1 tsp
- Sesame seeds — 0.5 tsp