
By using tomatoes to make the sauce, we reduced the sodium content by reducing the saltiness.
Calories
155kcal
Carbs
27.7g
Protein
7.4g
Fat
1.7g
Sodium
410.1mg
Others
Squid(100g), Watercress(20g), Salt(0.3g), Tomato(50g) Onion(20g), Green Chili(10g), Red Chili(10g), Green Onion(10g) Carrot(20g), Whole Sesame(5g) - Seasoning Sauce : Tomato(50g), Gochujang (Red Chili Paste)(20g), Vinegar(10g) Ginger Juice(10g), Oligosaccharide Syrup(20g)
Squid
Watercress
Tomato
Onion
Green Chili
Red Chili
Green Onion
Carrot
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Follow the steps to see at a glance when and how each ingredient is used.
🔍Peel the squid and score the inside to make a pattern.
🔍Add salt to boiling water, blanch the watercress, rinse in cold water, then blanch the squid.
🔍Coarsely chop half the prepared tomato, and slice the other half and arrange around a plate.
🔍Mix chopped tomato, gochujang, vinegar, ginger juice, and oligosaccharide syrup evenly to make the seasoning sauce.
🔍Cut the carrot, onion, green onion, and green/red chili.
🔍Toss the blanched squid and vegetables in the prepared seasoning sauce, plate around the tomato, and sprinkle with whole sesame to finish.