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Squid Lettuce Wraps with Low-Sodium Doenjang Sauce (Ojingeo Bossam)

Photo: Korea Ministry of Food and Drug Safety

South Korea

Squid Lettuce Wraps with Low-Sodium Doenjang Sauce (Ojingeo Bossam)

오징어보쌈과 저나트륨 된장소스

Side dish · Boiled

Side dishesCourse
46kcal · per serving
2/5Spice
No porkGluten-free
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Recipe

Squid Lettuce Wraps with Low-Sodium Doenjang Sauce (Ojingeo Bossam)

🌶 Spicy 2/5No porkNo meat or alcoholGluten-freeContains: shellfish

Ingredients Tap an ingredient to check it off

Servings1
  • cuttlefish갑오징어
    50 g
  • carrot당근
    9 g
  • cucumber오이
    9 g
  • lettuce상추
    7 g
  • onion양파
    1.3 g
  • water물
    6.6 g
  • vinegar식초
    0.4 g
  • sugar설탕
    0.2 g
  • green chili pepper청고추
    0.2 g
  • red chili pepper홍고추
    0.2 g

Nutrition per serving

46kcal
1.8gCarbs
8.1gProtein
0.7gFat
192mgSodium

Steps

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

  1. Cut the squid in half, remove the skin, and score the inside of the body diagonally.
  2. Blanch the scored squid in boiling water.
  3. Cut the blanched squid into bite-sized pieces.
  4. Peel the cucumber in a spiral and julienne it into 3cm lengths, and thinly julienne the carrot into 4cm lengths.
  5. Finely chop the onion and green and red chili peppers for the dressing and mix with the measured ingredients to make the low-sodium doenjang sauce.
  6. Serve the squid, cucumber, carrot, and low-sodium doenjang sauce on lettuce leaves to taste.
💡 TipReduce the doenjang (soybean paste) to 1/5 of the usual amount and finely chop onion, green chili pepper, and red chili pepper to increase the volume.

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.

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