Chilled Marinated Cuttlefish Salad recipe - ingredients, nutrition and when to eat it
This chilled side dish features briefly blanched cuttlefish tossed with cucumber and minari in a tangy dressing.
This chilled side dish features briefly blanched cuttlefish tossed with cucumber and minari in a tangy dressing. Chewy cuttlefish and crisp vegetables make a refreshing combination. It goes well with dinner on a hot day or alongside a light meal.
Seafood · 20 minutes to cook
Nutrition (per 319g serving): 189.9 kcal · protein 25.8g · carbohydrate 15.3g · fat 2.9g · sodium 456.7mg
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 remove it as soon as it turns opaque.
Tips: Drain the vegetables and cuttlefish well so the dressing doesn't get watery.
Tips: For extra tang, add vinegar a little at a time and adjust to taste.
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Ingredients (1 serving)
- Cuttlefish — 150 g
- Cucumber — 0.5 pc
- Water dropwort — 0.5 handful
- Korean chili paste — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Minced garlic — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp