Grilled Octopus & Water Parsley Salad

Name: Grilled Octopus & Water Parsley Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: cooked octopus 220 g; water parsley 90 g; red bell pepper 60 g; onion 50 g; vinegar 1.5 tbsp; gochugaru 1 tsp; olive oil 1.5 tbsp; minced garlic 1 tsp; salt 0.25 tsp; black pepper 0.25 tsp

Quick answer

Total time: 30 min
Level: Medium
Servings: 2 servings
Ingredients: 10

About this dish

Octopus that has already been boiled goes into a very hot pan for 2 to 3 minutes without turning, picking up a charred edge while the inside stays pleasantly chewy.

The vinegar dressing, with gochugaru and garlic, starts sour and finishes with gentle heat. Minari, Korean water parsley, brings a cool grassy scent and a green that stands out against strips of red pepper.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Cut 220 g cooked octopus into 4 cm pieces and pat the surface thoroughly dry with paper towels so the octopus sears properly in the pan.
2

Heat a pan over high heat for 5 minutes, add 1 tbsp olive oil, place the octopus in the pan, and sear without moving for 2 to 3 minutes to develop a deep charred flavor.
3

Cut 90g water parsley into 4-5cm lengths, 60g red bell pepper into 3mm strips, and 50g onion into 2mm slices.
4

Mix 1.5 tablespoons vinegar, the remaining 0.5 tablespoon olive oil, 1 teaspoon gochugaru, 1 teaspoon minced garlic, 0.25 teaspoon salt, and 0.25 teaspoon pepper. The other 1 tablespoon olive oil was used to sear the octopus.
5

Combine water parsley, bell pepper, and onion in a large bowl, add the grilled octopus, pour the dressing over, and toss quickly to coat everything evenly.
6

Let marinate for 3 minutes so the dressing absorbs, then transfer to a chilled plate and serve immediately.

Do not exceed the 3-minute marinating time or the water parsley will wilt.