Octopus Salad recipe - ingredients, nutrition and when to eat it
This Korean-style octopus salad combines blanched octopus, cucumber, and onion with a tangy, spicy gochujang dressing.
This Korean-style octopus salad combines blanched octopus, cucumber, and onion with a tangy, spicy gochujang dressing. The chewy octopus pairs with crisp vegetables for a fresh-tasting side that goes well with summer dinners or as a light drinking snack.
Side dishes · 20 minutes to cook
Nutrition (per 288.8g serving): 182.5 kcal · protein 19.4g · carbohydrate 16.8g · fat 4.2g · sodium 730.5mg
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: Slice the cucumber just before mixing to keep it crisp.
Tips: Octopus can turn tough if you blanch it too long, so cook it briefly. Toss it with the dressing and serve right away for the freshest flavor.
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Ingredients (1 serving)
- Octopus — 100 g
- Cucumber — 0.5 pc
- Onion — 0.3 pc
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp