Seaweed, Fresh Squid, and Soft Tofu with Vinegar Sauce
Side Dish·Boiling·1 serving
Calories
48kcal
Carbs
3.9g
Protein
7g
Fat
1.2g
Sodium
171mg
Ingredients
Main
Others
Large Soft Tofu 25g, Soaked Seaweed 25g, Fresh Squid 25g, Shishito Pepper 4.2g [About the Sauce] 저나트륨양념장:Gochujang (Red Chili Paste) 2.5g, Soy Sauce 0.8g, Corn Syrup 1g, Lemon Juice 0.8g, Vinegar 0.8g, Chopped Garlic 0.2g, Ginger Juice 1g, Chopped Green Onion 0.2g, Sesame Oil 0.1g, Whole Sesame 0.2g
Finding these ingredients in the US
- Sesame OilChoose toasted (dark) sesame oil from the international aisle — light cold-pressed sesame oil won't give the same aroma.
- Whole SesameToasted sesame seeds are in the spice or international aisle; raw ones just need a quick toast in a dry pan.
- Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsChopped Garlic
- Rich in dietary fiber (3.8g) — can support digestion and help you feel full
- Rich in potassium (530mg) — helps balance sodium and supports muscle function
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.
🔍Scoop the soft tofu with a small spoon.
🔍Cut the soaked seaweed into 4cm lengths.
🔍Peel the squid, score, and blanch.
🔍Cut the blanched squid into a pinecone shape.
🔍Blanch the shishito pepper.
🔍Plate the ingredients neatly and serve with the seasoning sauce.