Blanched Octopus recipe - ingredients, nutrition and when to eat it
Octopus is lightly blanched to preserve its springy texture and mild flavor. It is delicious dipped in sweet-and-tangy spicy sauce, making it a good choice for…
Octopus is lightly blanched to preserve its springy texture and mild flavor. It is delicious dipped in sweet-and-tangy spicy sauce, making it a good choice for a light lunch, dinner, or drinking snack.
Seafood · 15 minutes to cook
Nutrition (per 698.5g serving): 237.6 kcal · protein 26.4g · carbohydrate 13.5g · fat 6.8g · sodium 1501.1mg
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: Octopus can become tough if cooked too long. With a large octopus, cut off the tip of a tentacle to check whether it is done.
Tips: Rather than soaking it in cold water for a long time after blanching, rinse it briefly and drain it so less flavor is lost.
Tips: Serve the spicy dipping sauce just before eating to keep the octopus especially springy.
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Ingredients (1 serving)
- Small octopus — 1 pc
- Water — 500 ml
- Salt — 0.2 tsp
- Korean chili paste — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Garlic — 1 clove