Korean Octopus Salad with Yuzu Dressing
"1 (10-inch) square salt block, at least 1 ½/ inches thick 2 tablespoons yuzu juice, fresh or jarred 1 tablespoon dark sesame oil 1 tablespoon fish sauce 2 tablespoons rice vinegar 2 teaspoons minced garlic ½ teaspoon coarsely ground black pepper 1 tablespoon olive oil 1 to 2 teaspoons gochujang 16 baby octopus, cleaned, about 1¼ pounds 20 sesame leaves, tough stems removed and cut into thin 2-inch matchsticks 4 scallions (green and white parts), cut into thin 2-inch matchsticks 2 Kirby cucumbers, halved, seeded, and thinly sliced 1 medium carrot, peeled and shredded"
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This refreshing salad combines tender baby octopus with a tangy yuzu dressing, sesame leaves, and crunchy vegetables for a unique Korean-inspired dish.
ingredients
- 1 (10-inch) square salt block, at least 1 ½ inches thick
- 2 tablespoons yuzu juice
- 1 tablespoon dark sesame oil
- 1 tablespoon fish sauce
- 2 tablespoons rice vinegar
- 2 teaspoons minced garlic
- ½ teaspoon coarsely ground black pepper
- 1 tablespoon olive oil
- 1 to 2 teaspoons gochujang
- 16 baby octopus, cleaned (about 1 ¼ pounds)
- 20 sesame leaves, tough stems removed and cut into thin 2-inch matchsticks
- 4 scallions, cut into thin 2-inch matchsticks
- 2 Kirby cucumbers, halved, seeded, and thinly sliced
- 1 medium carrot, peeled and shredded
steps
- 1.
Soak the salt block in water for at least 2 hours.
- 2.
In a small bowl, whisk together yuzu juice, sesame oil, fish sauce, rice vinegar, garlic, black pepper, olive oil, and gochujang to make the dressing.
- 3.
Heat the salt block on a grill or stovetop until hot.
- 4.
Cook the baby octopus on the sizzling salt block for 3-4 minutes on each side until tender.
- 5.
In a large bowl, combine sesame leaves, scallions, cucumbers, and carrots.
- 6.
Add the cooked octopus to the bowl with the vegetables and toss with the yuzu dressing.
- 7.
Serve the Korean octopus salad immediately and enjoy!
Releated Recipes
7/6/2023jjeej
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