Octopus Rolled Appetizer

Ingredients

Long Arm Octopus 50g, Thin Green Onion 30g, Dried Seaweed 3g, Kelp (for Wrapping) 0.5g, Carrot 10g [소스소개] 고추장 1g, Vinegar 2g, Sugar 2g, Apple Juice 5g, Chili Powder 1g

Instructions

1. 1

   Clean the innards from the octopus and rub with flour to wash.

   
2. 2

   Briefly blanch the washed octopus in salted boiling water and separate the legs one by one.

   
3. 3

   Blanch the chive, and also blanch the soaked seaweed and kelp and cut to appropriate size.

   
4. 4

   Julienne the carrot.

   
5. 5

   Wrap the blanched octopus, half with chive and half with seaweed and kelp.

   
6. 6

   Make low-sodium gochujang sauce and serve.