Tender Octopus and Crispy Cucumber Salad (Mun-eo Oi Cho-muchim)
Tender Octopus and Crispy Cucumber Salad (Mun-eo Oi Cho-muchim)
A Refreshing and Tangy Delight: Octopus and Cucumber Salad
Enjoy this incredibly flavorful octopus and cucumber salad, bursting with a delightful sweet and sour taste. Best when freshly tossed, this dish is a perfect way to awaken your appetite.
Main Ingredients- 300g Cooked Octopus
- 1 Cucumber
- 1/2 Onion
- 1 Korean Green Chili Pepper (Cheongyang pepper)
- Red Chili Pepper (optional, for color)
Tangy Dressing- 4 Tbsp Soy Sauce
- 2 Tbsp Vinegar
- 1 Tbsp Minced Garlic
- Pinch of Salt
- 1 Tbsp Plum Extract (Maesilcheong)
- 1 Tbsp Sugar
- Sesame Seeds (to taste)
- 4 Tbsp Soy Sauce
- 2 Tbsp Vinegar
- 1 Tbsp Minced Garlic
- Pinch of Salt
- 1 Tbsp Plum Extract (Maesilcheong)
- 1 Tbsp Sugar
- Sesame Seeds (to taste)
Cooking Instructions
Step 1
First, it’s essential to wash the cucumber thoroughly. Rub the cucumber skin vigorously with coarse salt; this not only cleans it but also helps maintain its crispiness. Afterward, trim off both ends of the cucumber. Using a vegetable peeler, peel strips of the skin intermittently to create a decorative pattern. This makes the dish visually appealing and enhances the texture.
Step 2
Cut the prepared cucumber in half lengthwise, then slice it diagonally into consistent pieces about 0.5 cm thick. Place the sliced cucumber directly into a large mixing bowl. Doing this helps prevent the cucumber from releasing too much water, keeping it delightfully crisp.
Step 3
Peel the onion and slice it thinly into strips. Slice the Cheongyang pepper diagonally to add a touch of heat and color. Slice the red chili pepper similarly. (The red chili pepper is optional, but it adds a wonderful visual appeal to the dish.)
Step 4
Slice the pre-cooked octopus into bite-sized pieces, about 1 to 1.5 cm thick. If they are too thin, they might lose their chewy texture, and if they are too thick, some might find them difficult to eat. Aim for a comfortable, bite-sized cut.
Step 5
Now, it’s time to mix the ingredients for the delicious tangy dressing. Measure and combine 4 tablespoons of soy sauce, 2 tablespoons of vinegar, 1 tablespoon of minced garlic, 1 tablespoon of plum extract, and 1 tablespoon of sugar in a bowl. Add a pinch of salt to season and prepare some sesame seeds.
Step 6
Combine all the prepared ingredients (cucumber, onion, chili peppers, octopus) with the dressing in the bowl. Using your hands or food-safe gloves, gently toss everything together until the dressing is evenly distributed. Be careful not to overmix, as this can make the cucumber or octopus mushy. Sprinkle generously with sesame seeds to finish. Your refreshing and tangy octopus and cucumber salad is ready! It’s best enjoyed immediately.
