Spicy Squid and Bean Sprout Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with squid and bean sprouts stir-fried in a gochujang sauce.
This rice bowl is topped with squid and bean sprouts stir-fried in a gochujang sauce. Chewy squid and crisp sprouts pair with a sweet, spicy flavor, making it a good choice for lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 532.5g serving): 605 kcal · protein 36.1g · carbohydrate 86.3g · fat 9.9g · sodium 1089.4mg
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 cook it just until it turns opaque.
Tips: For crisp bean sprouts, add them at the end and stir-fry briefly.
Tips: If the sauce sticks to the pan, add a tablespoon or two of water to loosen it.
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Ingredients (1 serving)
- Rice (white rice) — 1 bowl
- Squid — 120 g
- Bean sprouts — 100 g
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Gochujang — 1 Tbsp
- Soy sauce — 1 tsp
- Garlic — 1 clove
- Sugar — 0.5 tsp
- Cooking oil — 1 tsp
- Toasted sesame seeds — 1 tsp