Spicy Vinegar-Dressed Octopus recipe - ingredients, nutrition and when to eat it
This side dish lightly tosses octopus and cucumber in a tangy gochujang dressing. Served chilled, it’s refreshing when you’ve lost your appetite or need…
This side dish lightly tosses octopus and cucumber in a tangy gochujang dressing. Served chilled, it’s refreshing when you’ve lost your appetite or need something to accompany a meat dish.
Side dishes · 20 minutes to cook
Nutrition (per 227g serving): 180.3 kcal · protein 19.2g · carbohydrate 15.7g · fat 4.4g · sodium 654.7mg
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: Octopus can become chewy if boiled too long, so blanch it briefly and rinse it immediately in cold water.
Tips: If the cucumber releases a lot of water, add it just before tossing it with the dressing.
Tips: Toss everything right before serving to keep the cucumber extra crisp.
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Ingredients (1 serving)
- Octopus — 100 g
- Cucumber — 0.5 pc
- Onion — 0.1 pc
- Gochujang — 1 Tbsp
- Vinegar — 2 tsp
- Sugar — 1 tsp
- Garlic — 1 clove
- Sesame oil — 0.5 tsp
- Sesame seeds — 1 tsp