Blanched Octopus recipe - ingredients, nutrition and when to eat it
Octopus gently blanched until tender, highlighting its pleasantly chewy texture and mild flavor.
Octopus gently blanched until tender, highlighting its pleasantly chewy texture and mild flavor. Dip it in spicy-sweet Korean dipping sauce to perk up your appetite; it’s great for a light lunch, a drinking-party side dish, or a family dinner.
Seafood · 25 minutes to cook
Nutrition (per 1386g serving): 179.7 kcal · protein 26.1g · carbohydrate 12.1g · fat 2.3g · sodium 1464.1mg
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 boiled too long, so check the thickest part with chopsticks.
Tips: Let the boiled octopus cool for about 5 minutes before slicing to help keep the juices in.
Tips: Serving the spicy-sweet dipping sauce on the side helps preserve the octopus’s delicate flavor.
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Ingredients (1 serving)
- Octopus — 150 g
- Water — 1200 ml
- Salt — 2 g
- Gochujang — 1 Tbsp
- Vinegar — 2 tsp
- Sugar — 1 tsp
- Garlic — 1 tsp
- Toasted sesame seeds — 0.5 tsp