Spicy Vinegar-Dressed Octopus recipe - ingredients, nutrition and when to eat it
Blanched octopus and water parsley are lightly tossed in a tangy, spicy gochujang dressing.
Blanched octopus and water parsley are lightly tossed in a tangy, spicy gochujang dressing. The chewy octopus pairs well with crisp vegetables, making it a good choice for lunch or dinner when you want to perk up your appetite.
Seafood · 25 minutes to cook
Nutrition (per 247g serving): 183.9 kcal · protein 22.9g · carbohydrate 16.8g · fat 2.7g · sodium 723.3mg
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: Octopus can become tough if it’s blanched too long, so adjust the cooking time according to its size.
Tips: Shake off enough water from the water parsley so the seasoning doesn’t become watery.
Tips: Toss everything just before serving to keep the vegetables crisp.
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Ingredients (1 serving)
- Octopus — 120 g
- Minari (water parsley) — 1 cup
- Onion — 0.3 pc
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 2 tsp
- Sugar — 1 tsp
- Minced garlic — 1 tsp
- Sesame seeds — 1 tsp