Korean-Style Octopus Salad

Preparation info
    • Difficulty


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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.


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


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