Ingredients
- 0.10 cup Chopped, Red Onion
- 0.20 container (32 gs ea.), Squid Ink
- 0.20 cup raw, Bellpepper
- 0.20 head large (6-7" dia), Cauliflower - Raw
- 0.20 oz (85 grams), Octopus Legs, Cooked
- 0.20 tbsp(s) Ginger root - Raw
- 0.25 cup (55g), 율무 (Job's Tears)
- 0.50 large Egg, whole, cooked, hard-boiled
- 3 clove Garlic, raw
- 30 g Squid Rings
Instructions
- Rinse the 율무 (Job's Tears) under cold water until the water runs clear.
- Cook the 율무 (Job's Tears) in a pot of boiling water until tender, about 20 minutes, then drain and set aside.
- Chop the red onion and bell pepper. Mince the garlic and ginger root. Cut the cauliflower into small florets. Slice the squid rings and octopus legs into bite-sized pieces. Cut the hard-boiled egg into quarters.
- In a large pot, sauté the red onion, bell pepper, garlic, and ginger in a bit of oil until softened, about 5 minutes.
- Add the squid ink, squid rings, and octopus legs to the pot. Cook for an additional 5 minutes.
- Add the cooked 율무 (Job's Tears) and cauliflower to the pot. Pour enough water to cover all the ingredients. Bring to a boil and then simmer for about 20 minutes.
- Season with salt and pepper to taste. Continue to simmer for another 10 minutes.
- Serve hot, garnishing each bowl with a quarter of a hard-boiled egg.
Nutrition Information
- Calories: 297
- Carbohydratecontent: 41
- Fibercontent: 6
- Sugarcontent: 8
- Sodiumcontent: 133
- Proteincontent: 24
- Fatcontent: 5
- Saturatedfatcontent: 1
- Monounsaturatedfatcontent: 1
- Polyunsaturatedfatcontent: 1
- Unsaturatedfatcontent: 2
- Transfatcontent: 0