Tender Octopus Salad with Fresh Spring Greens
Refreshing Octopus Salad Featuring Spring Greens and a Zesty Dressing
Let’s make a refreshingly delicious octopus salad. This recipe brings together tender octopus with vibrant spring greens for a delightful culinary experience.
Ingredients
- 3 cooked octopus tentacles
- 7 fresh perilla leaves (깻잎)
- 1/2 bunch of sea purslane (세발나물), about 30g
- 1 mini apple
Dressing
- 3 cloves garlic, finely minced
- 3 Tbsp fresh lemon juice
- 2 Tbsp olive oil
- 1/3 Tbsp ginger syrup (생강청)
- 1 Tbsp vinegar
- 1 Tbsp plum extract (매실액)
- Pinch of salt (to taste)
- Pinch of freshly ground black pepper (to taste)
- 3 cloves garlic, finely minced
- 3 Tbsp fresh lemon juice
- 2 Tbsp olive oil
- 1/3 Tbsp ginger syrup (생강청)
- 1 Tbsp vinegar
- 1 Tbsp plum extract (매실액)
- Pinch of salt (to taste)
- Pinch of freshly ground black pepper (to taste)
Cooking Instructions
Step 1
If you are using raw octopus, boil water and add about 1 cup of soju (or rice wine) per soju cup measure. Briefly dip the octopus tentacles in the boiling water and immediately remove them. This step helps to eliminate any fishy odor and ensures a firm, tender texture. If using pre-cooked (already boiled) octopus, you can skip this step and use it directly.
Step 2
Now, let’s prepare the zesty dressing that will elevate your salad. In a bowl, combine the minced garlic (about 3 cloves), fresh lemon juice (3 Tbsp), olive oil (2 Tbsp), ginger syrup (1/3 Tbsp), vinegar (1 Tbsp), and plum extract (1 Tbsp). Whisk everything together until well combined. For a richer garlic flavor, try mincing the garlic slightly coarser rather than making it a fine paste. Season with a pinch of salt and freshly ground black pepper to your preference. Your flavorful dressing is ready!
Step 3
Cut the octopus tentacles into bite-sized pieces, about 2-3 cm in length. Take half of the prepared dressing (about 1/2) and toss it with the cut octopus. Gently mix it well to ensure the octopus is evenly coated. Marinating the octopus in the dressing for an hour will infuse it with flavor, making it significantly more delicious. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
Step 4
Prepare your serving plate. Arrange the washed sea purslane on the bottom of the plate as a fresh green base. Next, add the thinly sliced mini apple pieces, scattering them around to add color and a delightful crispness. Wash the perilla leaves and cut them into thin shreds.
Step 5
Retrieve the octopus tentacles from the refrigerator after they have marinated for 1 hour. You can see how nicely they have absorbed the dressing and are ready to be served.
Step 6
Arrange the marinated octopus tentacles attractively over the prepared salad greens (sea purslane and mini apple). Sprinkle the shredded perilla leaves on top for an extra layer of fresh aroma. It’s best to serve the remaining dressing on the side, allowing each person to add more to their liking. And there you have it – a vibrant and delicious octopus salad, perfectly ready to enjoy!
