Spicy Cuttlefish Soup recipe - ingredients, nutrition and when to eat it
This spicy soup combines pleasantly chewy cuttlefish with the clean, refreshing flavors of Korean radish and soybean sprouts.
This spicy soup combines pleasantly chewy cuttlefish with the clean, refreshing flavors of Korean radish and soybean sprouts. It makes a lovely light dinner with rice in spring.
Soups & stews · 25 minutes to cook
Nutrition (per 745.5g serving): 156.3 kcal · protein 23.1g · carbohydrate 10.1g · fat 2.7g · sodium 853mg
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 it is best added near the end.
Tips: Keep the lid off throughout cooking to help reduce the raw aroma of the soybean sprouts.
Tips: Taste the flavor released by the cuttlefish first, then season the broth by adding salt a little at a time.
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Ingredients (1 serving)
- Cuttlefish — 120 g
- Korean radish — 80 g
- Soybean sprouts — 70 g
- Water — 450 ml
- Green onion — 15 g
- Garlic — 1 tsp
- Korean red pepper flakes — 1 tsp
- Salt — 0.5 tsp