Korean Octopus Chogochujang Buckwheat Noodles
Muneo chogochujang memilmyeon is a Korean cold noodle dish featuring thinly sliced boiled octopus on chilled buckwheat noodles, dressed in chogochujang - a sauce made by combining gochujang with vinegar, sugar, garlic, and sesame oil. Patting the octopus dry after boiling helps the sauce adhere to each slice, and cooking the buckwheat noodles thirty seconds under the package time prevents them from breaking during the cold water rinse. The sweet-sour tang of the chogochujang complements the mild, clean flavor of the octopus without overpowering it. Shredded cabbage and perilla leaves contribute crunch and herbal fragrance, while a finishing sprinkle of sesame seeds adds nuttiness that ties the cold noodles and seafood together.
Adjust Servings
Instructions
- 1
Slice the boiled octopus diagonally and pat dry with paper towels.
- 2
Mix gochujang, vinegar, sugar, minced garlic, and sesame oil to make chogochujang sauce.
- 3
Cook buckwheat noodles, rinse well in cold water, and drain completely.
- 4
Layer cabbage and perilla in a bowl, add noodles, and toss with half the sauce.
- 5
Top with octopus and dot with remaining sauce, then lightly mix before serving.
- 6
Finish with sesame seeds for extra nuttiness.
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