Webfoot Octopus and Spring Cabbage Salad recipe - ingredients, nutrition and when to eat it
This spring salad tosses webfoot octopus, crisp spring cabbage, and fragrant minari in a spicy-sweet gochujang dressing.
This spring salad tosses webfoot octopus, crisp spring cabbage, and fragrant minari in a spicy-sweet gochujang dressing. The chewy octopus is lovely with the tangy, spicy dressing, making it a refreshing side for lunch or dinner.
Salads & light · 15 minutes to cook
Nutrition (per 258.8g serving): 176 kcal · protein 18.1g · carbohydrate 17.6g · fat 3.9g · sodium 475.3mg
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 boiled too long, so briefly blanch it, adjusting the time to its size.
Tips: Shake excess water from the spring cabbage and minari so the dressing flavor stays bright.
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Ingredients (1 serving)
- Webfoot octopus — 120 g
- Spring cabbage — 80 g
- Minari (Korean water parsley) — 20 g
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp