Webfoot Octopus, Water Parsley, and Korean Parsley Salad recipe - ingredients, nutrition and when to eat it
A spring salad of blanched webfoot octopus with water parsley and Korean parsley, lightly tossed in sweet and spicy gochujang sauce.
A spring salad of blanched webfoot octopus with water parsley and Korean parsley, lightly tossed in sweet and spicy gochujang sauce. The chewy octopus, fragrant greens, and tangy, spicy dressing make a refreshing lunch or dinner.
Salads & light · 20 minutes to cook
Nutrition (per 239g serving): 209.3 kcal · protein 18.4g · carbohydrate 18.1g · fat 7.3g · sodium 1055mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Webfoot octopus can turn tough if blanched too long, so take it out once it changes color and plumps up.
Tips: Drain the greens well so the gochujang sauce doesn’t get watery.
Tips: Add the sauce a little at a time and adjust to taste.
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Ingredients (1 serving)
- Webfoot octopus — 120 g
- Water parsley — 40 g
- Korean parsley — 35 g
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Whole sesame seeds — 1 tsp
- Salt — 0.5 tsp