Tomatoes, which help excrete sodium, and various vegetables are combined to replace the salty taste.
Calories
282kcal
Carbs
37g
Protein
10.4g
Fat
10.4g
Sodium
41.4mg
Ingredients
Main
Others
Whole Tomato 200g, Tomato 100g, Chopped Onion 30g, Chopped Garlic 20g, Squid Ink Pasta 25g, Cheese 25g Parsley Powder 1g, Glasswort Salt 1g, Olive Oil 30g 곁들이 야채 : Onion 20g, Eggplant 20g, 2가지색 Bell Pepper 20g, Zucchini 20g
Finding these ingredients in the US
- ZucchiniKorean zucchini (aehobak) is sweeter with thinner skin; regular zucchini works fine in most dishes.
Nutrition Facts
Per 100g of main ingredientsTomato
- Rich in vitamin C (14mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (2.6g) — can support digestion and help you feel full
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Eggplant
- Rich in dietary fiber (2.7g) — can support digestion and help you feel full
- Rich in vitamin B2 (0.16mg) — supports energy metabolism and healthy skin
Zucchini
- Rich in vitamin C (40mg) — acts as an antioxidant and helps you absorb iron
- Rich in calcium (61mg) — a key building block of bones and teeth
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Thinly chop the whole tomato and tomato, stir-fry garlic and onion in a pot, and blend to make tomato soup.
🔍Stir-fry the prepared soup to cook off the sourness.
🔍Boil the squid ink pasta, toss with oil, and stir-fry.
🔍Cut the onion, zucchini, eggplant, and the two colors of bell pepper into bite-size pieces and stir-fry in a pan.
🔍Stir-fry the plated stir-fried vegetables and pasta noodles together again.
🔍Finely chop the cheese, top a plate with the pasta noodles, and sprinkle with tomato soup and cheese powder to finish.