Photo: Korea Ministry of Food and Drug Safety

Tomato Pickles with Squid Ink Sauce

Name: Tomato Pickles with Squid Ink Sauce
Cuisine: South Korea
Ingredients: 50 g Chinese yam (ma) (50g); 50 g burdock root (50g); 200 g tomato (200g); Asian pear (1/2 pc); 10 g sprouts (10g); 10 g pickling spice (10g); 20 g wine (20g); 10 g squid ink (10g); 50 g sugar (50g); 30 g vinegar (30g); 0.2 g salt (0.2g)

먹물소스를 곁들인 토마토피클

Side dish

Side dishesCourse

141kcal · per serving

Not spicySpice

🌱 VeganGluten-free

Jump to recipe ↓

Recipe

Tomato Pickles with Squid Ink Sauce

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

Chinese yam (ma)마(50g)
50 g
burdock root우엉(50g)
50 g
tomato토마토(200g)
200 g
Asian pear배(1/2 pc)
sprouts새싹(10g)
10 g
pickling spice피클링스파이스(10g)
10 g
wine와인(20g)
20 g
squid ink먹물(10g)
10 g
sugar설탕(50g)
50 g
vinegar식초(30g)
30 g
salt소금(0.2g)
0.2 g

Nutrition per serving

141kcal

33.2gCarbs

1.6gProtein

0.2gFat

73.2mgSodium

Steps

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

Put the sugar, vinegar, salt, and pickling spice into one cup of water to make the pickling liquid.
Scoop the pear into balls with a scoop.
Cut the tomato into sixths.
Slice the yam and burdock root.
Soak the sliced yam and burdock root in the pickling liquid.
Mix the squid ink and sugar into the wine, add it to the pickling liquid, and add the pear, tomato, and sprouts.

💡 TipTomatoes help flush sodium out of the body.

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.