Instructions

1. 1

   Cut octopus into bite-size pieces and pat dry with paper towels.

2. 2

   Heat a pan on high, add a little olive oil, and sear octopus for 2-3 minutes for char.

3. 3

   Cut minari into 4-5 cm lengths and julienne bell pepper and onion.

4. 4

   Whisk vinegar, remaining olive oil, gochugaru, garlic, salt, and pepper into a dressing.

5. 5

   Add seared octopus to vegetables, pour dressing, and toss quickly.

6. 6

   Let it sit for about 3 minutes, then plate and serve fresh.

Tips

Nutrition (per serving)