Side Dishes

Tomato, Pear & Root Vegetable Pickles with Squid Ink

Name: Tomato, Pear & Root Vegetable Pickles with Squid Ink
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 50 g Korean yam (ma); 50 g Burdock root; 200 g Tomato; ½ pear Korean pear; 10 g Sprouts; 10 g Pickling spice; 20 g Wine; 10 g Squid ink; 50 g Sugar; 30 g Vinegar; 0.2 g Salt; 1 cup Water

먹물소스를 곁들인 토마토피클

Tomato wedges, pear balls, Korean yam and burdock pickled in a spiced vinegar brine tinted dramatically black with squid ink and wine, garnished with sprouts. Tomatoes help the body flush out sodium.

📝 Step-by-Step Instructions

Combine 1 cup of water with the sugar, vinegar, salt and pickling spice to make the brine.

Tomato, Pear & Root Vegetable Pickles with Squid Ink — step 1

Scoop the pear into balls.

Tomato, Pear & Root Vegetable Pickles with Squid Ink — step 2

Cut the tomato into sixths.

Tomato, Pear & Root Vegetable Pickles with Squid Ink — step 3

Slice the yam and burdock.

Tomato, Pear & Root Vegetable Pickles with Squid Ink — step 4

Soak the yam and burdock in the brine.

Tomato, Pear & Root Vegetable Pickles with Squid Ink — step 5

Mix the wine with the squid ink and a little sugar, add it to the brine, then add the pear, tomato and sprouts.

Tomato, Pear & Root Vegetable Pickles with Squid Ink — step 6

📊 Nutrition Facts (per serving)

140.9Calories (kcal)

33.2 gCarbs

1.6 gProtein

0.2 gFat

73.2 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.