Spicy Squid and Pork Belly Rice Bowl recipe - ingredients, nutrition and when to eat it
Chewy squid and savory pork belly are stir-fried in a spicy sauce and served over rice.
Chewy squid and savory pork belly are stir-fried in a spicy sauce and served over rice. The lightly saucy seasoning soaks into the rice, making it a satisfying dinner or spicy lunch.
Rice bowls · 25 minutes to cook
Nutrition (per 520g serving): 896.4 kcal · protein 38.8g · carbohydrate 87.1g · fat 39.6g · sodium 1092mg
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 cooked too long, so add it at the end and cook briefly over high heat.
Tips: If the pork belly releases enough fat, you can pour some of the remaining fat out of the pan.
Tips: If the sauce starts to burn easily, lower the heat briefly and add 1 tablespoon of water, then simmer until lightly saucy.
Tips: Use warm rice so the seasoning blends in evenly.
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Ingredients (1 serving)
- White rice — 210 g
- Squid — 100 g
- Pork belly — 80 g
- Onion — 70 g
- Scallion — 15 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Korean chili powder — 1 tsp
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Garlic — 1 tsp
- Cooking oil — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp