Soybean Paste Stew with Sea Squirt recipe - ingredients, nutrition and when to eat it
This stew combines the fresh ocean aroma of sea squirt with the savory richness of soybean paste.
This stew combines the fresh ocean aroma of sea squirt with the savory richness of soybean paste. Tofu and zucchini make it especially comforting for a lunch or dinner when you’re craving a warm, home-cooked meal.
Seafood · 25 minutes to cook
Nutrition (per 725g serving): 209.3 kcal · protein 21.1g · carbohydrate 17.6g · fat 7.3g · sodium 1059.7mg
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: Sea squirt can become tough if simmered too long, so add it after the vegetables have softened.
Tips: Hot broth can collect inside the sea squirt, so let it cool briefly before eating.
Tips: The saltiness of soybean paste varies by brand, so add less at first and adjust the seasoning at the end.
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)
- Sea squirt — 70 g
- Korean soybean paste — 1 Tbsp
- Tofu — 100 g
- Zucchini — 60 g
- Onion — 40 g
- Green onion — 20 g
- Garlic — 1 pc
- Dried anchovies — 8 g
- Kelp — 5 g
- Water — 400 ml