Chilled Noodles with Blanched Cuttlefish recipe - ingredients, nutrition and when to eat it
This summer dish pairs lightly blanched cuttlefish with cold broth and noodles. The chewy cuttlefish goes well with the cool, tangy broth, making it a…
This summer dish pairs lightly blanched cuttlefish with cold broth and noodles. The chewy cuttlefish goes well with the cool, tangy broth, making it a refreshing lunch or dinner on a hot day.
Seafood · 25 minutes to cook
Nutrition (per 650.5g serving): 363 kcal · protein 24.2g · carbohydrate 54.6g · fat 4.1g · sodium 2289.9mg
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 turn tough if overcooked, so blanch it briefly and take it out right away.
Tips: Chilling the broth and serving bowls ahead of time helps keep everything refreshingly cool.
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Ingredients (1 serving)
- Cuttlefish — 100 g
- Cooked somyeon (thin wheat noodles) — 1 serving
- Dongchimi broth — 300 ml
- Cucumber — 0.3 pc
- Sesame seeds — 1 tsp
- Vinegar — 1 Tbsp
- Salt — 0.5 tsp