Spicy Baby Octopus Jeotgal Noodles recipe - ingredients, nutrition and when to eat it
This noodle bowl combines savory, salty baby octopus jeotgal with a tangy, spicy sauce, tossed with thin wheat noodles.
This noodle bowl combines savory, salty baby octopus jeotgal with a tangy, spicy sauce, tossed with thin wheat noodles. Crisp cucumber adds a fresh crunch, making it a nice choice for a simple lunch.
Seafood · 15 minutes to cook
Nutrition (per 340g serving): 378.7 kcal · protein 10.7g · carbohydrate 65.2g · fat 7.7g · sodium 681.7mg
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: The baby octopus jeotgal adds saltiness to the sauce, so start with a little, taste, and adjust as needed.
Tips: Rinse the noodles thoroughly in cold water to keep them springy when tossed with the sauce.
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Ingredients (1 serving)
- Cooked thin wheat noodles — 180 g
- Baby octopus jeotgal — 1 Tbsp
- Cucumber — 0.5 pc
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp