Octopus and Soybean Sprout Salad recipe - ingredients, nutrition and when to eat it
A salad of chewy octopus and crisp soybean sprouts lightly tossed in a tangy, spicy chogochujang dressing.
A salad of chewy octopus and crisp soybean sprouts lightly tossed in a tangy, spicy chogochujang dressing. It is perfect when you want something appetizing or a refreshing dish with rice for lunch or dinner.
Salads & light · 15 minutes to cook
Nutrition (per 251.5g serving): 233.9 kcal · protein 22.9g · carbohydrate 17.3g · fat 7.7g · sodium 729.6mg
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: Drain the soybean sprouts thoroughly after blanching so the dressing does not become watery.
Tips: To keep the octopus tender, do not reheat precooked octopus for long; slice and add it cold.
Tips: Toss with the dressing just before serving to preserve the crisp texture of the soybean sprouts.
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Ingredients (1 serving)
- Octopus — 100 g
- Soybean sprouts — 100 g
- Green onion — 10 g
- Garlic — 1 pc
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 2 tsp
- Sugar — 1 tsp
- Toasted sesame oil — 1 tsp
- Sesame seeds — 1 tsp