Muneo Chogochujang Memilmyeon (문어초고추장메밀면)
A 2-serving octopus buckwheat noodle dish with auto-scaling for consistent chogochujang.
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.
Tips
Nutrition (per serving)
Adjust Servings
More Recipes
Abura Soba (Oil Ramen)
Japanese noodles tossed in a savory soy oil sauce without broth. Rich and concentrated, this dry ramen style lets toppings shine.
Aglio e Olio (Garlic Olive Oil Pasta)
This classic oil pasta highlights the bold aroma of garlic and olive oil. A gentle chili kick keeps the finish clean and bright.
Anchovy Broth Thin Noodle Soup
Thin wheat noodles in a light anchovy-kelp broth. Simple, clean, and deeply satisfying — the everyday noodle of Korean home cooking.