Chewy Baby Octopus and Aromatic Stone Parsley Salad
The Ultimate Spring Dish to Awaken Your Appetite! A Healthy Salad Recipe with Fresh Baby Octopus and Aromatic Stone Parsley
As spring arrives, dishes made with fresh, seasonal greens beckon, but sometimes it’s hard to decide what to make first. While spring favorites like mugwort, shepherd’s purse, and wild chives are wonderful, today we’re focusing on the incredibly aromatic stone parsley. I’ve seen vibrant stone parsley at the market recently, but I’ve often passed it by, opting for other spring greens. I should give stone parsley more attention from now on! Although I bought the stone parsley, I didn’t cook it right away; I made this dish two days later. I felt a little guilty for not using it immediately due to my busy schedule, but I was grateful that the stone parsley maintained its freshness in the refrigerator. I worried it might spoil, checking its condition morning and evening. Thankfully, it stayed perfectly fresh, allowing me to make this delicious stone parsley salad. I tend to buy baby octopus in bulk, prepare it, and freeze it for later use, so I decided to incorporate it into this stone parsley salad. Curious about how the combination of baby octopus and stone parsley, aptly named ‘Baby Octopus Stone Parsley Salad,’ tastes? Let me share the delightful recipe with you right now!
Main Ingredients- 200g Stone Parsley (cleaned)
- 5 Baby Octopus (prepared)
Spicy & Sweet Dressing- 2 Tbsp Doenjang (fermented soybean paste)
- 1/2 Tbsp Gochujang (red pepper paste)
- 1 Tbsp Minced Garlic
- 1 Tbsp Maesil Extract (plum extract, adjust sweetness to taste)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 2 Tbsp Doenjang (fermented soybean paste)
- 1/2 Tbsp Gochujang (red pepper paste)
- 1 Tbsp Minced Garlic
- 1 Tbsp Maesil Extract (plum extract, adjust sweetness to taste)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, to ensure the stone parsley is at its freshest, prepare a bowl of water with a splash of vinegar. Soaking the stone parsley in this mixture for about 10 minutes will help loosen any dirt or impurities, making them easier to remove. This step also helps eliminate any earthy odors from the stone parsley.
Step 2
Remove the soaked stone parsley and rinse it thoroughly under cold running water. Gently pat it dry, then trim it into bite-sized pieces, about 5cm (2 inches) long. Cutting them too long can make them difficult to eat.
Step 3
Now, let’s blanch the stone parsley. Fill a large pot with water and bring it to a rolling boil. Add a pinch of salt to the boiling water. Carefully add the prepared stone parsley and blanch for just 10 seconds. Overcooking will make it mushy, so be mindful of the time. The salt helps maintain the vibrant green color and adds a subtle seasoning.
Step 4
Immediately after blanching, transfer the stone parsley to a bowl of ice-cold water to quickly cool it down. This shock helps preserve its crisp texture. Once cooled, gently press out as much water as possible. Removing excess moisture is crucial for the dressing to adhere well and prevent the salad from becoming watery.
Step 5
Time to prepare the baby octopus. First, remove the eyes and the beak (located at the center of the tentacles). Inside the main body, pull out the innards. To thoroughly clean the octopus and achieve a firm, chewy texture, rub it vigorously with coarse sea salt (like Korean sea salt). Rinse it well under running water after this process.
Step 6
Cut the octopus heads in half. For the tentacles, trim off any sharp tips and then cut them into segments, about two segments long per piece. This ensures they are a manageable size and will evenly coat with the dressing.
Step 7
Place the prepared baby octopus into boiling water and blanch for a brief 30 seconds. Baby octopus cooks very quickly; overcooking will make it tough. Remove them as soon as their color turns opaque.
Step 8
Just like the stone parsley, rinse the blanched baby octopus under cold running water to maintain its texture. Then, drain them thoroughly in a colander. Any remaining water can dilute the dressing and make the dish taste bland.
Step 9
All the preparation is complete! In a large bowl, combine the prepared stone parsley and the blanched baby octopus. Add all the dressing ingredients (doenjang, gochujang, minced garlic, maesil extract, sesame oil, and sesame seeds). Gently toss everything together, being careful not to break the ingredients, until the dressing is evenly distributed. Your delicious ‘Baby Octopus Stone Parsley Salad’ is ready! Enjoy the fresh, tangy, and aromatic flavors of spring.
