Squid Ink ALog

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

  1. Rinse the 율무 (Job's Tears) under cold water until the water runs clear.
  2. Cook the 율무 (Job's Tears) in a pot of boiling water until tender, about 20 minutes, then drain and set aside.
  3. 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.
  4. In a large pot, sauté the red onion, bell pepper, garlic, and ginger in a bit of oil until softened, about 5 minutes.
  5. Add the squid ink, squid rings, and octopus legs to the pot. Cook for an additional 5 minutes.
  6. 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.
  7. Season with salt and pepper to taste. Continue to simmer for another 10 minutes.
  8. 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