Seaweed, Squid, and Soft Tofu with Vinegar Dressing (Chohoe)

Photo: Korea Ministry of Food and Drug Safety

Seaweed, Squid, and Soft Tofu with Vinegar Dressing (Chohoe)

Name: Seaweed, Squid, and Soft Tofu with Vinegar Dressing (Chohoe)
Cuisine: South Korea
Ingredients: 25 g large soft tofu (yeondubu); 25 g soaked dried seaweed (miyeok); 25 g fresh squid; 4.2 g shishito peppers (kkwari gochu); 0.8 g soy sauce; 1 g corn syrup (mulyeot); 0.8 g lemon juice; 0.8 g vinegar; 0.2 g minced garlic; 1 g ginger juice; 0.2 g minced scallion; 0.1 g sesame oil; 0.2 g toasted sesame seeds

미역 물오징어 연두부 초회

Side dish · Boiled

Side dishesCourse

48kcal · per serving

1/5Spice

No pork

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Recipe

Seaweed, Squid, and Soft Tofu with Vinegar Dressing (Chohoe)

🌶 Spicy 1/5No porkNo meat or alcoholContains: gluten, soy, sesame, shellfish

Ingredients Tap an ingredient to check it off

Servings1

large soft tofu (yeondubu)연두부큰것
25 g
soaked dried seaweed (miyeok)불린미역
25 g
fresh squid물오징어
25 g
shishito peppers (kkwari gochu)꽈리고추
4.2 g
soy sauce간장
0.8 g
corn syrup (mulyeot)물엿
1 g
lemon juice레몬즙
0.8 g
vinegar식초
0.8 g
minced garlic마늘다진것
0.2 g
ginger juice생강즙
1 g
minced scallion파다진것
0.2 g
sesame oil참기름
0.1 g
toasted sesame seeds통깨
0.2 g

Nutrition per serving

48kcal

3.9gCarbs

7gProtein

1.2gFat

171mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Scoop the soft tofu with a small spoon.
Cut the soaked seaweed into 4cm lengths.
Peel the squid, score it, and blanch.
Cut the blanched squid into pinecone shapes.
Blanch the shishito peppers.
Arrange the ingredients attractively and serve with the seasoning sauce.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.