Reduce the amount of soybean paste to 1/5 of the usual amount, and add finely chopped onions, green peppers, and red peppers to increase the amount.
Calories
46kcal
Carbs
1.8g
Protein
8.1g
Fat
0.7g
Sodium
192mg
Ingredients
Others
Cuttlefish 50g, Carrot 9g, Cucumber 9g, Lettuce 7g [About the Sauce] 저나트륨된장소스:Doenjang (Soybean Paste) 1.6g, Onion 1.3g, Water 6.6g, Vinegar 0.4g, Sugar 0.2g, Green Chili 0.2g, Red Chili 0.2g
Nutrition Facts
Per 100g of main ingredientsCarrot
- Rich in vitamin A (460μg) — supports normal vision and skin health
- Rich in dietary fiber (3.1g) — can support digestion and help you feel full
Cucumber
- Rich in vitamin C (11mg) — acts as an antioxidant and helps you absorb iron
Lettuce
- Rich in iron (1.5mg) — helps your blood carry oxygen
- Rich in potassium (380mg) — helps balance sodium and supports muscle function
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Green Chili
- Rich in iron (8.5mg) — helps your blood carry oxygen
- Rich in vitamin B2 (0.24mg) — supports energy metabolism and healthy skin
Red Chili
- Rich in iron (8.5mg) — helps your blood carry oxygen
- Rich in vitamin B2 (0.24mg) — supports energy metabolism and healthy skin
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.
🔍Halve the squid, remove the skin, and score the inside of the body diagonally.
🔍Blanch the scored squid in boiling water.
🔍Cut the blanched squid into bite-size pieces.
🔍Peel the cucumber in a spiral and julienne into 3cm lengths, and thinly julienne the carrot into 4cm lengths too.
🔍Finely chop the onion and green/red chili for the dressing and mix with the ingredients to make low-sodium soybean paste sauce.
🔍Serve the lettuce with the prepared squid, cucumber, carrot, and low-sodium soybean paste sauce to taste.