Stuffed Squid and Sundae Hot Pot recipe - ingredients, nutrition and when to eat it
This hot pot features squid stuffed with sundae (Korean blood sausage) and vegetables, simmered in a spicy broth.
This hot pot features squid stuffed with sundae (Korean blood sausage) and vegetables, simmered in a spicy broth. The chewy squid and tender sundae come together in a hearty dish that is especially satisfying with rice on a cold evening.
Seafood · 35 minutes to cook
Nutrition (per 1084.5g serving): 520 kcal · protein 41g · carbohydrate 57.2g · fat 14.3g · sodium 2473.7mg
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: Squid can become tough if simmered too long, so add it later than the sundae.
Tips: If the sundae tends to fall apart, do not stir the broth vigorously; gently shake the pot instead.
Tips: Serve the broth with rice, or add cooked udon noodles to any broth left over.
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Ingredients (1 serving)
- Squid — 1 pc
- Sundae (Korean blood sausage) — 100 g
- Napa cabbage — 2 handful
- Onion — 0.3 pc
- Green onion — 0.3 pc
- Enoki mushrooms — 0.5 pack
- Crown Daisy — 1 handful
- Garlic — 1 Tbsp
- Gochujang — 1 Tbsp
- Gochugaru — 1 Tbsp
- Soy Sauce — 1 Tbsp
- Sesame Oil — 1 tsp
- Water — 2.5 cup