Spicy Squid Rice Ball Bento recipe - ingredients, nutrition and when to eat it
Stir-fried squid in a gochujang sauce is mixed with rice and seaweed flakes, then shaped into bite-sized rice balls.
Stir-fried squid in a gochujang sauce is mixed with rice and seaweed flakes, then shaped into bite-sized rice balls. The chewy, spicy squid pairs with the rich aroma of seaweed. It’s easy to pack for lunch or a casual outdoor outing.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 343.3g serving): 511.3 kcal · protein 26.6g · carbohydrate 73.4g · fat 9.7g · sodium 408.2mg
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: Squid can turn tough if cooked too long, so stir-fry it briefly over high heat.
Tips: Let the cooked squid cool fully before mixing it with the rice to keep the rice from getting mushy.
Tips: Cool the rice balls completely before closing the bento lid.
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Ingredients (1 serving)
- Rice — 1 bowl
- Squid — 100 g
- Gochujang — 0.5 Tbsp
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Crushed roasted seaweed — 1 Tbsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp