Side Dishes

Seaweed, Squid & Silken Tofu Chohoe

Name: Seaweed, Squid & Silken Tofu Chohoe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 25 g Silken tofu; 25 g Soaked seaweed (miyeok); 25 g Fresh squid; 4.2 g Shishito peppers (kkwari-gochu); 2.5 g Gochujang (Korean chili paste); 0.8 g Soy sauce; 1 g Rice syrup (mulyeot); 0.8 g Lemon juice; 0.8 g Vinegar; 0.2 g Minced garlic; 1 g Ginger juice; 0.2 g Green onion, minced; 0.1 g Sesame oil; 0.2 g Sesame seeds

미역 물오징어 연두부 초회

Spoonfuls of silken tofu with seaweed, scored blanched squid and shishito peppers, served with a low-sodium chogochujang brightened with lemon and ginger.

📝 Step-by-Step Instructions

Scoop the silken tofu with a small spoon.

Seaweed, Squid & Silken Tofu Chohoe — step 1

Cut the soaked seaweed into 4 cm lengths.

Seaweed, Squid & Silken Tofu Chohoe — step 2

Peel and score the squid, then blanch.

Seaweed, Squid & Silken Tofu Chohoe — step 3

Cut the blanched squid into pinecone shapes.

Seaweed, Squid & Silken Tofu Chohoe — step 4

Blanch the shishito peppers.

Seaweed, Squid & Silken Tofu Chohoe — step 5

Arrange the ingredients attractively and serve with the sauce.

Seaweed, Squid & Silken Tofu Chohoe — step 6

📊 Nutrition Facts (per serving)

48.3Calories (kcal)

3.9 gCarbs

7 gProtein

1.2 gFat

171 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.