Cuttlefish and Water Parsley Salad recipe - ingredients, nutrition and when to eat it
A spring salad of briefly blanched cuttlefish tossed with water parsley and onion.
A spring salad of briefly blanched cuttlefish tossed with water parsley and onion. The chewy cuttlefish, fragrant water parsley, and tangy, spicy dressing make it a great choice for a light lunch or dinner.
Salads & light · 20 minutes to cook
Nutrition (per 283.5g serving): 259.7 kcal · protein 21.6g · carbohydrate 25.8g · fat 7.9g · sodium 462.5mg
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: Cuttlefish can become tough if overcooked, so remove it as soon as the flesh turns opaque.
Tips: Mix the water parsley with the dressing just before serving to preserve its aroma and crisp texture.
Tips: If the onion tastes too sharp, soak it in cold water for 5 minutes, then drain before using.
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Ingredients (1 serving)
- Cuttlefish — 120 g
- Korean water parsley — 60 g
- Onion — 40 g
- Gochujang (Korean red chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Korean plum syrup — 1 Tbsp
- Garlic — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp