Low-sodium red pepper paste sauce reduces the amount of red pepper paste by 1/5 compared to regular red pepper paste sauce and adds apple juice and red pepper powder instead to complement the taste and quantity.
Calories
51kcal
Carbs
7.1g
Protein
6.8g
Fat
0.4g
Sodium
153mg
Ingredients
Main
Others
Long Arm Octopus 50g, Thin Green Onion 30g, Dried Seaweed 3g, Kelp (for Wrapping) 0.5g, Carrot 10g [About the Sauce] Gochujang (Red Chili Paste) 1g, Vinegar 2g, Sugar 2g, Apple Juice 5g, 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.
Nutrition Facts
Per 100g of main ingredientsThin Green Onion
- Rich in vitamin C (11mg) — acts as an antioxidant and helps you absorb iron
- Rich in iron (1mg) — helps your blood carry oxygen
Carrot
- Rich in vitamin A (460μg) — supports normal vision and skin health
- Rich in dietary fiber (3.1g) — 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.
🔍Clean the innards from the octopus and rub with flour to wash.
🔍Briefly blanch the washed octopus in salted boiling water and separate the legs one by one.
🔍Blanch the chive, and also blanch the soaked seaweed and kelp and cut to appropriate size.
🔍Julienne the carrot.
🔍Wrap the blanched octopus, half with chive and half with seaweed and kelp.
🔍Make low-sodium gochujang sauce and serve.