Blanched Cuttlefish recipe - ingredients, nutrition and when to eat it
This dish lightly blanches cuttlefish to preserve its chewy texture and delicate flavor.
This dish lightly blanches cuttlefish to preserve its chewy texture and delicate flavor. It pairs especially well with sweet-and-spicy dipping sauce, making it a great light spring dinner or drinking snack.
Seafood · 15 minutes to cook
Nutrition (per 1213g serving): 192.1 kcal · protein 28.4g · carbohydrate 11.9g · fat 2.9g · sodium 372.2mg
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 overcooked, so adjust the cooking time to its size.
Tips: Removing the skin makes it softer and easier to slice neatly.
Tips: Dip it in the sauce just before eating to best enjoy its chewy texture.
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Ingredients (1 serving)
- Cuttlefish — 180 g
- Water — 1000 ml
- Gochujang — 1 Tbsp
- Vinegar — 2 tsp
- Sugar — 1 tsp
- Minced garlic — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp