Spicy Vinegared Octopus Muchim
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Slicing cooked octopus thin and wide with the knife laid at a low angle shortens its tough fibers, so each piece chews easily.
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Cho-gochujang, gochujang sharpened with vinegar and sugar, coats it in a sour heat, while minari (Korean water dropwort) adds a fresh, herbal aroma and cucumber and onion bring crunch.
Ingredients
Instructions
- 1
Briefly rinse the cooked octopus in cold water, pat it thoroughly dry, and slice it thinly into bite-sized pieces.
- 2
Cut the cucumber in half lengthwise and slice diagonally.
Thinly slice the onion.
- 3
Trim the leaves of the water dropwort and cut the stems into 4 cm pieces.
- 4
In a bowl, mix the gochujang, vinegar, sugar, and minced garlic to make the spicy vinegared dressing.
- 5
Put the octopus, cucumber, onion, and water dropwort in a bowl, add the dressing, and toss gently.
- 6
Transfer to a plate and sprinkle toasted sesame seeds on top.
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