Octopus and Korean Water Dropwort Salad with Yuzu recipe - ingredients, nutrition and when to eat it
This salad lightly tosses boiled octopus and fragrant Korean water dropwort with yuzu dressing.
This salad lightly tosses boiled octopus and fragrant Korean water dropwort with yuzu dressing. The octopus is chewy, and the yuzu is sweet and tangy, making this a refreshing choice for a spring or summer evening.
Salads & light · 20 minutes to cook
Nutrition (per 173g serving): 201.3 kcal · protein 17.9g · carbohydrate 15.2g · fat 7.1g · sodium 293.6mg
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: Octopus can turn tough if boiled for too long, so check how it’s cooking based on the thickness of the tentacles.
Tips: Shake excess water from the water dropwort so the dressing doesn’t get diluted.
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Ingredients (1 serving)
- Octopus — 100 g
- Korean Water Dropwort — 1 handful
- Yuzu Marmalade — 1 Tbsp
- Vinegar — 1 tsp
- Olive Oil — 1 tsp
- Toasted Sesame Seeds — 1 tsp