Spring Delicacy! Refreshing ‘Minari and Octopus Spicy Salad’
Spring Delicacy! Refreshing ‘Minari and Octopus Spicy Salad’
Perfect Harmony of Chewy Octopus and Fragrant Minari: ‘Minari and Octopus Spicy Salad’ Recipe
The ultimate dish for when you lack appetite! This ‘Minari and Octopus Spicy Salad’ features freshly blanched, chewy octopus and vibrant, aromatic minari, tossed in a sweet and tangy special sauce. It’s like a tonic that instantly revitalizes your taste buds, especially during the spring season. The perfect pairing of healthy minari, known for its fatigue-fighting properties, and octopus offers both exquisite flavor and nourishment. Bring the fresh essence of spring to your dining table with this delightful recipe!
Main Ingredients- 2 pieces of blanched, chewy octopus
- 100g of fragrant minari (water parsley)
- 1/4 onion, for crispness
- 1 cheongyang chili pepper (for a spicy kick)
- 1/2 red chili pepper (for color)
Sweet & Tangy Dressing- 2 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp maesilcheong (green plum syrup)
- 3 Tbsp vinegar
- 1/2 Tbsp sugar (to balance sweetness)
- 1 Tbsp minced garlic
- A pinch of sesame seeds
- 2 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp maesilcheong (green plum syrup)
- 3 Tbsp vinegar
- 1/2 Tbsp sugar (to balance sweetness)
- 1 Tbsp minced garlic
- A pinch of sesame seeds
Cooking Instructions
Step 1
1. Carefully clean the octopus: remove the innards from the head, eyes, and the beak-like ‘teeth’ from between the tentacles. 2. Add 1 tablespoon of flour to the octopus and rub it vigorously. This helps to remove any residual mud or impurities from the tentacles, ensuring a cleaner and tastier result.
Step 2
Bring a pot of water to a rolling boil. Add 1 tablespoon of cooking wine (like mirin) and a pinch of salt to the boiling water. Gently place the octopus in the boiling water and blanch for about 1 to 2 minutes, just until it turns a vibrant color. Be careful not to overcook, as this can make the octopus tough.
Step 3
Immediately after blanching, quickly remove the octopus from the hot water and rinse it thoroughly under cold running water. This step helps to firm up the octopus and maintain its delightful chewy texture. Drain the octopus well.
Step 4
Cut the drained octopus into bite-sized pieces. About 4cm (1.5 inches) in length is ideal for comfortable eating and good integration with other ingredients.
Step 5
Gently rinse the minari under running water 2-3 times to remove any dirt or grit. Trim the ends and cut the minari into approximately 4cm (1.5 inches) lengths. Avoid washing too vigorously, as this can diminish its fresh, aromatic flavor.
Step 6
1. Peel the onion and thinly slice it into fine julienne strips. 2. Remove the stems from the chili peppers and slice them diagonally. You can remove the seeds from the chilies if you prefer less heat.
Step 7
Now, let’s prepare the delicious dressing. In a bowl, combine the gochujang, gochugaru, maesilcheong, vinegar, sugar, and minced garlic. Whisk everything together until smooth and well combined, ensuring there are no lumps.
Step 8
In a large mixing bowl, combine the prepared minari, julienned onion, sliced chili peppers, and the cut octopus. Pour the prepared dressing over all the ingredients.
Step 9
Gently toss and mix everything together until the dressing evenly coats all the ingredients. Avoid overmixing or mashing the ingredients; a light, gentle toss is key to preserving the texture of the minari and octopus.
Step 10
Finally, sprinkle a generous amount of sesame seeds over the salad for an added nutty aroma and flavor.
Step 11
Transfer the beautifully mixed Minari and Octopus Spicy Salad to a serving plate. Your refreshing spring delicacy is now ready to be enjoyed!
