Chilled Octopus with Spicy Vinegar Dressing recipe - ingredients, nutrition and when to eat it
This dish combines blanched octopus with minari and cucumber, tossed in a sweet and tangy gochujang dressing.
This dish combines blanched octopus with minari and cucumber, tossed in a sweet and tangy gochujang dressing. The chewy octopus and crisp vegetables make a refreshing pairing, whether served as a lunch side dish or an evening snack.
Seafood · 20 minutes to cook
Nutrition (per 300.5g serving): 179.9 kcal · protein 23g · carbohydrate 17.5g · fat 2g · sodium 795.1mg
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: Shake off excess water from the minari and cucumber so the dressing doesn’t get watered down.
Tips: Toss the octopus with the dressing just before serving, since the vegetables can release water if left to sit.
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Ingredients (1 serving)
- Octopus — 120 g
- Water dropwort — 40 g
- Cucumber — 0.5 pc
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Garlic — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp