Chewy Sea Grapes and Baby Octopus Salad Recipe
Chewy Sea Grapes and Baby Octopus Salad Recipe
A Refreshing and Chewy Salad of Sea Grapes and Baby Octopus
Sea grapes, also known as ‘Gompi’ or ‘sea-ear mushroom,’ are harvested from pristine waters and salted, giving them a wonderful flavor and aroma. They possess the best qualities of both ‘mul-miyeok’ (seaweed) and kelp, offering a delightfully chewy texture with a subtle bitterness and smooth finish. Rich in minerals, Gompi is also incredibly healthy. Its cooling properties help reduce internal heat, while the alginic acid content aids in expelling fine dust from the body. Furthermore, Vitamin K contributes to improved blood circulation. Today, we’ll transform this nutritious sea grape into a zesty and chewy baby octopus salad. It’s the perfect dish for when you’re craving something light and flavorful.
Main Ingredients- 1 pack salted sea grapes (Gompi)
- 2 baby octopuses, cleaned and blanched
- 1/2 cucumber
- 1/4 onion
- 7cm white part of a leek
- A little red chili, julienned
Dressing- 3 Tbsp ‘gochujang’-based chili sauce (cho-gochujang)
- 2 Tbsp fine chili powder
- 2 Tbsp soy sauce
- 2 Tbsp vinegar
- 1 Tbsp minced garlic
- 1 Tbsp sesame seeds
- 3 Tbsp ‘gochujang’-based chili sauce (cho-gochujang)
- 2 Tbsp fine chili powder
- 2 Tbsp soy sauce
- 2 Tbsp vinegar
- 1 Tbsp minced garlic
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
Using salted sea grapes (Gompi) allows you to enjoy the fresh taste of the sea year-round. Let’s make a delicious dish with these wonderfully chewy and flavorful sea grapes.
Step 2
First, gently shake off any excess salt from the salted sea grapes. This step helps control the saltiness of the final dish.
Step 3
Rinse the salted sea grapes once or twice under cold water to remove the salt. Then, soak them in plenty of cold water for about 30 minutes to draw out the saltiness. Be careful not to soak them for too long, as this can remove their delicious flavor. Taste a piece midway; they should be just lightly salty. Once the saltiness is reduced to your liking, drain them thoroughly, squeezing out any excess water.
Step 4
The slightly bumpy texture and natural small holes on the surface of the sea grapes are normal characteristics. Don’t worry, this is part of what makes Gompi unique and appealing.
Step 5
Cut the prepared sea grapes into bite-sized pieces, about 2-3 cm wide. Cutting them into longer strips will enhance the chewy texture when eaten.
Step 6
After cleaning the baby octopus, blanch it in boiling water with 2 tablespoons of ‘cheongju’ (rice wine) for about 30 seconds to 1 minute. Avoid overcooking, as it will become tough. Once blanched, cut the tentacles and body into bite-sized pieces.
Step 7
Halve the cucumber and slice it thinly on an angle. Slice the onion thinly. Remove the seeds from the red chili and julienne it. Slice the white part of the leek into thin rounds. All these prepared vegetables will be added to the salad bowl.
Step 8
Now, let’s make the delicious dressing! In a bowl, combine 3 tablespoons of ‘cho-gochujang’ (chili paste with vinegar and sugar), 2 tablespoons of fine chili powder, 2 tablespoons of soy sauce, 2 tablespoons of vinegar, 1 tablespoon of minced garlic, and 1 tablespoon of sesame seeds. Mix everything together well. If you prefer, you can add 1 tablespoon of sesame oil for an extra layer of flavor.
Step 9
In a large mixing bowl, place the prepared sea grapes and add about two-thirds of the prepared dressing. Gently toss to coat the sea grapes evenly. Then, add the blanched baby octopus and mix lightly again.
Step 10
Finally, add the sliced cucumber, onion, red chili, and leek to the bowl. Add the remaining dressing and gently toss everything together, being careful not to mash the vegetables. Mix just enough to ensure all ingredients are well-coated with the dressing.
Step 11
Your refreshing and chewy Gompi (Sea Grape) and Baby Octopus Salad is now complete! Enjoy this delightful blend of textures and flavors.
