Cold Cuttlefish Soup recipe - ingredients, nutrition and when to eat it
This summer dish combines thinly sliced cuttlefish and vegetables like cucumber and onion in a tangy chilled broth.
This summer dish combines thinly sliced cuttlefish and vegetables like cucumber and onion in a tangy chilled broth. The crisp vegetables and chewy cuttlefish pair well with the spicy, tangy broth, making it a good choice for lunch or dinner on a hot day.
Seafood · 20 minutes to cook
Nutrition (per 533g serving): 185.2 kcal · protein 21.8g · carbohydrate 19.4g · fat 2.6g · sodium 1052.6mg
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 turn tough if blanched too long, so take it out as soon as it turns opaque.
Tips: Combine the broth and vegetables just before serving to keep them crisp.
Tips: Gochujang varies in sweetness and saltiness, so taste the broth as you add it and adjust to taste.
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Ingredients (1 serving)
- Cuttlefish — 120 g
- Cucumber — 0.5 pc
- Napa cabbage — 30 g
- Onion — 0.2 pc
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1.5 Tbsp
- Sugar — 1 tsp
- Soy sauce — 0.5 Tbsp
- Water — 150 ml
- Ice — 4 pc
- Sesame seeds — 0.5 tsp