Korean Octopus Chogochujang Buckwheat Noodles
Quick answer
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...
What makes this special
- Thinly sliced boiled octopus and chilled buckwheat noodles dressed in tangy chogochujang.
- Pat-dried octopus sliced on a diagonal holds the cho-gochujang coating
- Meju noodles cooked 30 seconds less than package time to survive cold rinse
Key ingredients
Core cooking flow
- 1 Slice 160 g boiled octopus thinly on the diagonal, then press it dry with pa...
- 2 Stir 1 1/2 tablespoons gochujang, 1 1/2 tablespoons vinegar, 1 tablespoon su...
- 3 Cook 180 g buckwheat noodles in vigorously boiling water for 30 seconds less than the package time.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Slice 160 g boiled octopus thinly on the diagonal, then press it dry with paper towels so the sauce can cling.
For deeper aroma, sear it in a hot pan for just 20 seconds, without drying it out.
- 2Season
Stir 1 1/2 tablespoons gochujang, 1 1/2 tablespoons vinegar, 1 tablespoon sugar, and 1/2 tablespoon minced garlic until the sugar dissolves. Mix in 1 teaspoon sesame oil last so the sauce stays glossy and aromatic.
- 3Heat
Cook 180 g buckwheat noodles in vigorously boiling water for 30 seconds less than the package time.
Loosen them with chopsticks as they cook, and drain when the center still feels slightly firm so they do not break later.
- 4Season
Rinse the cooked noodles immediately in several changes of cold water to remove heat and surface starch.
Rub them gently by hand until they feel springy, then drain thoroughly in a sieve so the sauce will not become watery.
- 5Prep
Spread 80 g shredded cabbage and 20 g sliced perilla leaves in the bowl, then add the chilled noodles.
Toss with half the chogochujang just until the noodles are lightly red and coated, keeping the vegetables crisp.
- 6Finish
Arrange the octopus over the noodles and dot the remaining sauce on top.
Toss lightly just before eating, check that the seasoning is bright but not heavy, then finish with 1 teaspoon sesame seeds and serve cold.
After the steps
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