Cuttlefish Stew recipe - ingredients, nutrition and when to eat it
This stew simmers cuttlefish, Korean radish, and zucchini in a gochujang-based sauce, bringing together a chewy texture and a spicy, warming broth.
This stew simmers cuttlefish, Korean radish, and zucchini in a gochujang-based sauce, bringing together a chewy texture and a spicy, warming broth. It’s especially comforting on a winter evening when you want a warm dinner with rice.
Seafood · 30 minutes to cook
Nutrition (per 836g serving): 258.9 kcal · protein 28g · carbohydrate 27.2g · fat 4.9g · sodium 1099.2mg
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: Cuttlefish can become tough if simmered too long, so add it at the end after the broth has developed its flavor.
Tips: Simmering the radish first gives the broth a gentle sweetness.
Tips: Lightly score the cuttlefish diagonally so the seasoning can soak in and the pieces look attractive.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cuttlefish — 150 g
- Daikon radish — 80 g
- Zucchini — 60 g
- Onion — 0.5 pc
- Green onion — 20 g
- Garlic — 1 Tbsp
- Gochujang — 1 Tbsp
- Red pepper flakes — 1 tsp
- Soy sauce — 0.5 Tbsp
- Sesame oil — 0.5 tsp
- Water — 400 ml