Webfoot Octopus, Water Parsley, and Barley Salad recipe - ingredients, nutrition and when to eat it
This salad combines blanched webfoot octopus, fragrant water parsley, and barley rice in a spicy, tangy gochujang dressing.
This salad combines blanched webfoot octopus, fragrant water parsley, and barley rice in a spicy, tangy gochujang dressing. Chewy, zesty, and with a pleasant bite from the barley, it makes a light lunch or dinner.
Salads & light · 20 minutes to cook
Nutrition (per 325g serving): 374.9 kcal · protein 21.7g · carbohydrate 54.8g · fat 8g · sodium 457.3mg
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 blanched too long, so remove it as soon as it turns opaque.
Tips: Mix in the water parsley just before serving to preserve its aroma and crispness.
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Ingredients (1 serving)
- Webfoot octopus — 120 g
- Water parsley — 1 handful
- Cooked barley — 0.8 cup
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp