When cooking kimchi, add a variety of vegetables to it.
Calories
302kcal
Carbs
53.4g
Protein
13.7g
Fat
3.4g
Sodium
293mg
Ingredients
Main
Others
Buckwheat Flour 20g, Glutinous Rice Flour 20g, Flour 20g, Water 20g, Salt, to taste [소재료] Kimchi 20g, Squid 30g [Seasoning] Sugar 5g, Sesame Salt 1g, Chopped Green Onion 4g, Chopped Garlic 3g, Sesame Oil 1g
Finding these ingredients in the US
- Glutinous Rice FlourSold as 'sweet rice flour' or 'glutinous rice flour' at Asian markets and many baking aisles. Not the same as regular rice flour.
- Sesame OilChoose toasted (dark) sesame oil from the international aisle — light cold-pressed sesame oil won't give the same aroma.
- Sesame SaltToasted sesame seeds are in the spice or international aisle; raw ones just need a quick toast in a dry pan.
Nutrition Facts
Per 100g of main ingredientsSquid
- Rich in vitamin D (6μg) — helps your body absorb calcium for bone health
- Rich in protein (19g) — used to build and maintain muscle and body tissue
Chopped 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.
🔍Sift salt into the buckwheat flour, flour, and glutinous rice flour, then knead with boiling water.
🔍Slice the kimchi thin, and peel and coarsely chop the squid.
🔍Heat oil in the pan, stir-fry the kimchi, then add squid, stir-fry, and let cool.
🔍Tear off dough, shape into a 10cm round, add 3 in the center, and fold into a half-moon shape.
🔍Lay a cloth in a steamer with rising steam, steam for 14 minutes, then let it rest for about 5 minutes.
🔍Cool slightly and plate.