Side Dishes

Cuttlefish Bossam with Low-Sodium Doenjang Dip

Name: Cuttlefish Bossam with Low-Sodium Doenjang Dip
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 50 g Cuttlefish (gap-ojingeo); 9 g Carrot; 9 g Cucumber; 7 g Lettuce; 1.6 g Doenjang (soybean paste); 1.3 g Onion; 6.6 g Water; 0.4 g Vinegar; 0.2 g Sugar; 0.2 g Green chili pepper; 0.2 g Red chili pepper

오징어보쌈과 저나트륨 된장소스

Scored, blanched cuttlefish wrapped in lettuce with cucumber and carrot and a dip made with a fifth of the usual doenjang, stretched with finely chopped onion and chilies.

📝 Step-by-Step Instructions

Halve the cuttlefish, remove the skin and score the inside diagonally.

Cuttlefish Bossam with Low-Sodium Doenjang Dip — step 1

Blanch the scored cuttlefish in boiling water.

Cuttlefish Bossam with Low-Sodium Doenjang Dip — step 2

Cut it into bite-sized pieces.

Cuttlefish Bossam with Low-Sodium Doenjang Dip — step 3

Peel the cucumber in a spiral and julienne into 3 cm strips, and julienne the carrot thinly into 4 cm strips.

Cuttlefish Bossam with Low-Sodium Doenjang Dip — step 4

Finely chop the onion and chilies and mix with the remaining dip ingredients.

Cuttlefish Bossam with Low-Sodium Doenjang Dip — step 5

Wrap the cuttlefish, cucumber and carrot in lettuce with the doenjang dip to taste.

Cuttlefish Bossam with Low-Sodium Doenjang Dip — step 6

📊 Nutrition Facts (per serving)

46.2Calories (kcal)

1.8 gCarbs

8.1 gProtein

0.7 gFat

192 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.