Seasoned Boiled Cuttlefish Salad recipe - ingredients, nutrition and when to eat it
This tangy salad combines briefly blanched cuttlefish and water parsley tossed in a sweet-and-spicy gochujang dressing.
This tangy salad combines briefly blanched cuttlefish and water parsley tossed in a sweet-and-spicy gochujang dressing. The chewy texture of the cuttlefish pairs beautifully with the fragrant water parsley, making it ideal for a light spring lunch or dinner.
Seafood · 15 minutes to cook
Nutrition (per 251.5g serving): 218 kcal · protein 25.6g · carbohydrate 15.9g · fat 5.8g · sodium 722.9mg
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 remove it as soon as the flesh turns white.
Tips: Drain the blanched cuttlefish thoroughly so the dressing doesn’t become watery.
Tips: Toss in the water parsley just before serving to preserve its aroma and crisp texture.
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Ingredients (1 serving)
- Cuttlefish — 150 g
- Minari (water parsley) — 60 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 2 tsp
- Sugar — 1 tsp
- Minced garlic — 1 tsp
- Korean chili flakes — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 0.2 tsp