Soy-braised Squid
HB-16756 · Hand-built original · Korean
Blanched squid braised in a soy seasoning with kelp, garlic, and Cheongyang peppers, finished with sesame oil.
KoreanSide30 minServes 442 kcalDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: squid
Pairs well with: steamed rice, kimchi, seaweed soup, seasoned bean sprouts
Servings:4quantities adjust to match
Ingredients
- 2 whole squid
- 1 tablespoon sesame oil
- 1/2 tablespoon sesame seeds
- Seasoning: 1/4 paper cup water
- Seasoning: 1/4 paper cup soy sauce
- Seasoning: 2 tablespoons (2 tablespoons) mirin
- Seasoning: 3 tablespoons oligosaccharide syrup
- Seasoning: a little black pepper
- Seasoning: 6 cloves garlic
- Seasoning: 4 sheets kelp (dashima)
- Seasoning: 2 Cheongyang chili peppers
Method
- Clean the squid, score the inside, and cut into bite-size pieces.
- Chop the Cheongyang peppers into large pieces.
- Plunge the squid in boiling water for 20 to 30 seconds.
- Tip water, soy sauce, mirin, oligosaccharide syrup, kelp, Cheongyang peppers, garlic, and black pepper in a pot and bring to a boil.
- When boiling, add the squid and braise about 10 minutes.
- Lift out the kelp partway through.
- Take the pan off the heat and finish with sesame oil and sesame seeds. Adjust the Cheongyang peppers to taste.
Total: 30 min
Nutrition (per serving, where published)
42 kcalCalories
0.4 gProtein
0.2 gCarbs
4.5 gFat
0.7 gSaturates
0.2 gFibre
0 gSugars
1 mgSodium
0 mgCholesterol
7 mgPotassium
1 mgCalcium
0.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data