Squid Bossam with Low-sodium Doenjang Sauce

Ingredients

Cuttlefish 50g, Carrot 9g, Cucumber 9g, Lettuce 7g [소스소개] 저나트륨된장소스:된장 1.6g, Onion 1.3g, Water 6.6g, Vinegar 0.4g, Sugar 0.2g, Green Chili 0.2g, Red Chili 0.2g

Instructions

1. 1

   Halve the squid, remove the skin, and score the inside of the body diagonally.

   
2. 2

   Blanch the scored squid in boiling water.

   
3. 3

   Cut the blanched squid into bite-size pieces.

   
4. 4

   Peel the cucumber in a spiral and julienne into 3cm lengths, and thinly julienne the carrot into 4cm lengths too.

   
5. 5

   Finely chop the onion and green/red chili for the dressing and mix with the ingredients to make low-sodium soybean paste sauce.

   
6. 6

   Serve the lettuce with the prepared squid, cucumber, carrot, and low-sodium soybean paste sauce to taste.