Grilled Octopus & Water Parsley Salad
Smoky charred octopus meets crisp, herbaceous water parsley in a spicy Korean dressing - an impressive salad that takes only 10 minutes on the grill. Pre-cooked octopus is seared over high heat for two to three minutes; patting it completely dry first is essential for a proper char rather than steaming. The short, high-heat cook gives the exterior a lightly charred crust while the interior stays chewy. The dressing - vinegar, olive oil, gochugaru, and minced garlic - starts with bright acidity and builds into a gentle heat. Minari should be added last to preserve its clean fragrance.
Adjust Servings
Instructions
- 1
Cut octopus into bite-size pieces and pat dry with paper towels.
- 2
Heat a pan on high, add a little olive oil, and sear octopus for 2-3 minutes for char.
- 3
Cut minari into 4-5 cm lengths and julienne bell pepper and onion.
- 4
Whisk vinegar, remaining olive oil, gochugaru, garlic, salt, and pepper into a dressing.
- 5
Add seared octopus to vegetables, pour dressing, and toss quickly.
- 6
Let it sit for about 3 minutes, then plate and serve fresh.
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