My Korean Kitchen · by Sue | My Korean Kitchen★ 5.0 (9)
Korean Spicy Squid Rice Bowl (Ojingeo Deopbap)
NUTRITION · PER SERVING25M COOK
CAL 37%·PRO 61%
CARBS 73G39% OF CAL
6G FIBER13G SUGAR54G OTHER
FAT 36G44% OF CAL
5G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spicy Korean squid served over rice with stir-fried vegetables and a runny egg yolk. Bold, gochujang-forward, and satisfying.
mainkoreanbowlshellfish🍳 skilletdairy free
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Nutrition & ingredients
Ingredients
serves 2- 270 g squid (/ calamari (9.5 ounces), cut into ring shapes or little finger sized pieces)
- 1 Tbsp rice wine
- 60 g onion ((2 ounces), thinly sliced)
- 20 g green onion ((0.7 ounces), thinly sliced)
- 50 g carrot ((1.8 ounces), thinly sliced)
- 80 g cabbage ((2.8 ounces), thinly sliced)
- Some cooking oil
- 1 tsp sesame oil
- 2 cups cooked rice (, to serve)
- fried egg ((optional), to serve)
- 1 Tbsp gochujang ((Korean chili paste))
- 1.5 Tbsp soy sauce (, regular kikkoman)
- 2 Tbsp gochugaru ((Korean chili flakes))
- 2.5 Tbsp Korean chili oil
- 1 Tbsp sugar
- 1 tsp minced garlic
- ground black pepper
- sesame seeds
- green onions (, thinly sliced)
At a glance
PER SERVING · TIME 25M
CAL 37%·PRO 61%
CARBS 73G39% OF CAL
6G FIBER13G SUGAR54G OTHER
FAT 36G44% OF CAL
5G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 1340mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 773mg
- Calcium
- 164mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1340MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.