Instead of throwing away the octopus head, continue to boil it and eat it after cooking.
Calories
69kcal
Carbs
8.4g
Protein
6.2g
Fat
1.4g
Sodium
350.1mg
Ingredients
Others
Webfoot Octopus 50g, Stonecrop 15g, Cucumber 10g, Yellow Bell Pepper 5g, Red Bell Pepper 5g, Onion 5g Gochujang (Red Chili Paste) 9g, Vinegar 6g, Plum Extract 5g, Chopped Green Onion 5g, Chopped Garlic 2.5g, Whole Sesame 1g, Chili Powder 1g
Finding these ingredients in the US
- Chili PowderLook for 'gochugaru' (Korean chili flakes) at Korean or Asian markets. Crushed red pepper is sharper and hotter — use about half if substituting.
- Plum ExtractKorean green-plum syrup (maesil-cheong), from Korean markets or online. A little honey plus a splash of rice vinegar is the usual stand-in.
- Whole SesameToasted sesame seeds are in the spice or international aisle; raw ones just need a quick toast in a dry pan.
Nutrition Facts
Per 100g of main ingredientsWebfoot Octopus
- Rich in protein (11g) — used to build and maintain muscle and body tissue
- Rich in vitamin B3 (niacin) (1.6mg) — supports energy metabolism and skin health
Cucumber
- Rich in vitamin C (11mg) — acts as an antioxidant and helps you absorb iron
Yellow Bell Pepper
- Rich in vitamin C (120mg) — acts as an antioxidant and helps you absorb iron
- Rich in vitamin B3 (niacin) (1mg) — supports energy metabolism and skin health
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Cut the stonecrop into bite-size pieces.
🔍Julienne the cucumber and bell pepper into about 4-5cm pieces.
🔍Blanch the webfoot octopus in boiling water.
🔍Cut the blanched webfoot octopus into about 4-5cm pieces.
🔍Mix gochujang, vinegar, plum extract, green onion, garlic, whole sesame, and chili powder to make the gochujang seasoning.
🔍Plate 1, 2, and 4 and serve with the gochujang seasoning from 5.