Korean Octopus Chogochujang Buckwheat Noodles

Name: Korean Octopus Chogochujang Buckwheat Noodles
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: buckwheat noodles 180 g; boiled octopus 160 g; gochujang 1.5 tbsp; vinegar 1.5 tbsp; sugar 1 tbsp; minced garlic 0.5 tbsp; sesame oil 1 tsp; perilla leaves 20 g; shredded cabbage 80 g; sesame seeds 1 tsp

Stir 1 1/2 tbsp gochujang, 1 1/2 tbsp vinegar, 1 tbsp sugar and 1/2 tbsp minced garlic until the sugar dissolves, then mix in 1 tsp sesame oil last. Boil the buckwheat noodles for 30 seconds less than the package time so they do not break later, rinse them in several changes of cold water and drain thoroughly, or the sauce turns watery. Toss the noodles with half the sauce and dot the rest over the sliced octopus.

Quick answer

Total time: 35 min
Level: Medium
Servings: 2 servings
Ingredients: 10

About this dish

Thin slices of boiled octopus sit on chilled buckwheat noodles dressed in chogochujang, gochujang loosened with vinegar and sugar into a sweet, sour, spicy sauce.

Already cooked, the octopus mainly needs patting dry so the sauce clings instead of sliding off. Shredded cabbage and perilla leaves under the noodles add crunch and an herbal note, and only half the sauce is tossed in at first so the rest can season the bowl just before eating.

Ingredients

servings

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Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.