Spicy Fish Cake and Potato Rice Bento recipe - ingredients, nutrition and when to eat it
This bento pairs rice with fish cakes and potatoes stir-fried in a gochujang sauce.
This bento pairs rice with fish cakes and potatoes stir-fried in a gochujang sauce. The chewy fish cakes and fluffy potatoes soak up a sweet, spicy flavor, making a satisfying lunch.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 554g serving): 704.7 kcal · protein 19.2g · carbohydrate 129.3g · fat 11.5g · sodium 1468.2mg
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: Cut the potatoes into evenly sized pieces so they cook evenly.
Tips: If the sauce starts sticking to the pan, add water a tablespoon at a time as you stir-fry.
Tips: Let the food cool briefly before packing it so the rice doesn’t clump as much.
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Ingredients (1 serving)
- Rice — 1 bowl
- Fish cake — 80 g
- Potato — 1 pc
- Onion — 0.3 pc
- Cooking oil — 1 tsp
- Gochujang — 1 Tbsp
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 1 clove
- Toasted sesame seeds — 0.5 tsp
- Water — 2 Tbsp