Ingredients with Measurements:
- 1 pound of fresh octopus (nakji)
- 2 cups of dried lotus leaves (yeonpo)
- 1/2 cup of chopped scallions
- 1/4 cup of chopped garlic
- 1/4 cup of chopped ginger
- 2 tablespoons of soy sauce
- 2 tablespoons of sesame oil
- 1 tablespoon of sugar
- 1 tablespoon of red pepper flakes
- 1 tablespoon of rice vinegar
- 1 tablespoon of toasted sesame seeds
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Large pot for boiling octopus
- Strainer
- Cutting board
- Knife
- Small mixing bowl
- Whisk
Step-by-step instructions:
1. Rinse the octopus under cold water and remove the head and beak. Cut the tentacles into bite-sized pieces.
2. In a large pot, bring water to a boil and add the octopus. Cook for 5-7 minutes or until the octopus is tender. Drain and set aside.
3. Soak the dried lotus leaves in cold water for 10 minutes to soften.
4. In a large mixing bowl, combine the scallions, garlic, ginger, soy sauce, sesame oil, sugar, red pepper flakes, rice vinegar, and toasted sesame seeds. Mix well.
5. Drain the lotus leaves and cut them into thin strips. Add them to the mixing bowl and toss with the sauce.
6. Add the cooked octopus to the mixing bowl and toss with the sauce and lotus leaves.
7. Season with salt and pepper to taste.
8. Serve chilled or at room temperature.
- Time:
Preparation time: 20 minutes
- Cooking time: 5-7 minutes
Temperature:
- Serve chilled or at room temperature.
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 8g
- Carbohydrates: 13g
- Protein: 16g
Substitutions for ingredients:
- Octopus can be substituted with squid or shrimp.
- Dried lotus leaves can be substituted with fresh lotus leaves or spinach.
Variations:
- Add sliced cucumbers or carrots for extra crunch.
- Substitute the red pepper flakes with gochujang for a spicier flavor.
- Add sliced jalapenos for an extra kick.
Tips and tricks:
- Be sure to remove the beak from the octopus before cooking.
- Soaking the lotus leaves in cold water will help them soften and become more pliable.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold or at room temperature, so there is no need to reheat it.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional toasted sesame seeds and chopped scallions.
Garnishes:
- Toasted sesame seeds
- Chopped scallions
- Sliced jalapenos
Pairings:
- Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Steamed bok choy
Troubleshooting advice:
- If the octopus is tough, it may need to be cooked for a longer period of time.
Food safety advice:
- Be sure to thoroughly clean and cook the octopus to avoid any potential foodborne illnesses.
Food history:
- Nakji-Yeonpo-Tang Salad is a popular Korean dish that originated in the port city of Busan.
Flavor profiles:
- This salad has a savory and slightly spicy flavor with a hint of sweetness from the sugar.
Serving suggestions:
- Serve as an appetizer or as a main dish.
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Region: Korean