Korean-Style Octopus Salad

Name: Korean-Style Octopus Salad
Cuisine: Korean
Ingredients: 1 celery heart (pale inner stems and leaves), finely sliced; 2 spring onions (scallions), cut into julienne; 1 small carrot, cut into julienne; 1 small cucumber, deseeded and cut into julienne; ¼ daikon radish, cut into julienne; ¼ Chinese cabbage, finely shredded; sea salt; 1 tablespoon vegetable oil; 2 teaspoons roasted sesame seeds; 1 tablespoon finely chopped ginger; 1 tablespoon finely chopped garlic; 1 teaspoon chilli powder; 2 teaspoons sesame oil; 2 tablespoons hot bean paste; freshly ground black pepper; 2 tablespoons caster (superfine) sugar; 2 teaspoons sea salt; 400 g (14 oz) baby octopus, cleaned

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

I love this salad. As a matter of fact, I love many Korean dishes — the taste of hot bean paste is wonderful.

Make sure that you cook the octopus over high heat as you want the tentacles to be crispy. I use this same dressing for squid, prawns and barbecued chicken and I’m sure you’ll end up loving it as much as I do.

Ingredients

400 g (14 oz) baby octopus, cleaned
1 celery heart (pale inner stems and

Asia
China
Fish course
Pescatarian
Gluten-free

Method

Put the celery, spring onions, carrot, cucumber, radish and cabbage in a bowl and sprinkle generously with sea salt. Toss together and leave for 10 minutes, then rinse under cold water and squeeze dry.

Mix the dressing ingredients in a bowl with 1 tablespoon water and allow