Spicy Sweet-and-Sour Cuttlefish Salad recipe - ingredients, nutrition and when to eat it
This salad combines pleasantly chewy cuttlefish and cucumber with a tangy, sweet-and-spicy gochujang dressing.
This salad combines pleasantly chewy cuttlefish and cucumber with a tangy, sweet-and-spicy gochujang dressing. It makes an appetizing spring dinner or a lovely side dish with rice.
Seafood · 20 minutes to cook
Nutrition (per 267.5g serving): 191 kcal · protein 20.9g · carbohydrate 16.5g · fat 4.7g · sodium 879.1mg
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 blanched too long. Remove it as soon as it changes color.
Tips: Drain the cucumber and cuttlefish thoroughly so they do not water down the dressing.
Tips: Toss everything together just before serving to preserve the cucumber's crisp texture.
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 — 120 g
- Cucumber — 0.5 pc
- Onion — 30 g
- Gochujang — 1 Tbsp
- Vinegar — 2 tsp
- Sugar — 1 tsp
- Garlic — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Salt — 0.3 tsp