Grilled Octopus & Water Parsley Salad

Quick answer

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

About this dish

Grilled octopus and minari salad is a Korean seafood salad made by searing pre-cooked octopus over high heat for two to three minutes to pick up char and smoke, then tossing it with water parsley cut into 4 to 5 cm lengths, shredded red bell pepper, and sliced onion in a gochugaru-vinegar dressing.

Patting the octopus completely dry before searing is essential to get a proper char rather than steaming, and keeping the cooking time short over high heat leaves the interior chewy while the exterior picks up color; prolonged heat makes the flesh rubbery. The dressing of vinegar, olive oil, gochugaru, and minced garlic leads with bright acidity and builds into a gentle, lingering heat that gives the octopus's mild savoriness a clearer direction. Minari should be added at the end so its clean, grassy fragrance does not dissipate, and letting the dressed salad rest for three minutes allows the dressing to absorb evenly into each component. The contrast between the red bell pepper and the bright green minari makes this salad a visually striking addition to a spread, and the whole dish comes together in about ten minutes, making it practical when adding a quick side.

Ingredients

servings

IngredientAmountUnit

cooked octopus220 gg

water parsley90 gg

red bell pepper60 gg

onion50 gg

vinegar1½ tbsptbsp

gochugaru1 tsptsp

olive oil1½ tbsptbsp

minced garlic1 tsptsp

salt¼ tsptsp

black pepper¼ tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Cut 300 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

Control

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

Prep

Cut 100 g water parsley into 4 to 5 cm lengths, shred 1/2 red bell pepper into 3 mm strips, and thinly slice 1/4 onion to 2 mm thickness.
4

Season

In a bowl, combine 2 tbsp vinegar, 2 tbsp olive oil, 1 tsp gochugaru, 1 tsp minced garlic, 1/2 tsp salt, and a pinch of pepper, then mix well to make the dressing.
5

Heat

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Grilled Octopus and Water Parsley Salad delivers high-heat char and fresh herbal fragrance.
Finish cue: Let marinate for 3 minutes so the dressing absorbs, then transfer to a chilled plate and serve immediately.
Avoid this: Sear octopus briefly over high heat to avoid toughness.