Korean-Style Octopus Salad

Preparation info

  • Difficulty


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.


  • 400 g (14 oz) baby octopus, cleaned
  • 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
  • 2 tablespoons hot bean paste
  • freshly ground black pepper
  • 1 teaspoon chilli powder
  • 2 teaspoons sesame oil
  • 2 tablespoons caster (superfine) sugar
  • 2 teaspoons sea salt


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 the flavour to develop.

Toss the octopus with the oil and season with a little sea salt, then barbecue over high heat until just cooked through. Set aside to cool slightly, and halve if large. To serve, mix together the vegetables, warm octopus and dressing and sprinkle with sesame seeds to serve.