Korean Style Cold Mixed Baby Octopus
This refreshing and spicy Korean-style cuttlefish salad is bursting with bold flavors and a satisfying crunch! Tender cuttlefish is blanched to perfection, then shocked in ice-cold lemon water for a crisp texture. Tossed in a vibrant mix of Korean chili paste, garlic, ginger, soy sauce, and a touch of sweetness and tang from sugar and vinegar, every bite delivers a delicious balance of heat and zest. Toasted sesame seeds add a nutty aroma, elevating the dish with depth. Perfect as a chilled appetizer or side, this dish shines when marinated for 1-2 hours, allowing the flavors to meld beautifully. Quick to prepare yet impressive in taste, it’s an irresistible seafood treat that’s sure to delight!
10 Minutes
Advanced
4 servings
Ingredients
Metric
US
4 serving
Main Ingredients
🥩
cuttlefishThe aromatics
🧅
lemonThe sauce & seasonings
🧂
sesame seeds🧂
ginger🧂
garlic🧂
Korean chili paste🧂
chili powder🧂
soy sauce🧂
sugar🧂
vinegarInstructions
1. Step 1
Remove the skin from the cuttlefish, take out the small hard shell on the back (sea squid), clean the internal organs, cut off the eyes, and rinse with clean water for later use. Stir-fry the sesame seeds until fragrant and set aside.
2. Step 2
Boil water in a pot, add ginger slices, cooking wine, and cuttlefish, and cook until boiling. Then, turn off the heat and simmer for 3 minutes.
3. Step 3
Remove the cuttlefish from the pot and immediately soak it in ice lemon water for 5 minutes. Chop the garlic and ginger into small pieces, then mix the Korean chili paste, chili powder, soy sauce, sugar, vinegar, garlic, ginger, and toasted sesame seeds.
4. Step 4
Drain the water from the cuttlefish and place it in a bowl. Pour the mixed seasoning into the bowl and stir well. Cover the bowl with a lid and refrigerate for 1-2 hours before serving. The longer it is refrigerated, the better the flavor will be.
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