Squid and Pork Belly Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl features chewy squid and rich pork belly stir-fried in a spicy sauce and served over rice.
This rice bowl features chewy squid and rich pork belly stir-fried in a spicy sauce and served over rice. It is a hearty, appetite-whetting dish that works well for lunch or dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 668g serving): 1121.7 kcal · protein 48g · carbohydrate 98.1g · fat 55.4g · sodium 1950.9mg
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 sauce is evenly mixed in and the color changes.
Tips: If the pork belly releases plenty of fat, you can remove some of the cooking oil left in the pan.
Tips: Mixing the sauce in advance helps season the squid and vegetables evenly.
Tips: To reduce the heat, cut back on the red pepper flakes first and add a little more cabbage.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Squid — 120 g
- Pork belly — 100 g
- Onion — 0.5 pc
- Green onion — 0.3 pc
- Cabbage — 60 g
- Garlic — 3 pc
- Gochujang — 1 Tbsp
- Korean red pepper flakes — 1 Tbsp
- Soy sauce — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Cooking oil — 1 Tbsp
- Ground black pepper — 0.2 tsp