Ingredients with Measurements:
- 1 lb live octopus
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1/4 cup chopped peanuts
Special equipment needed:
- Sharp kitchen scissors
- Large bowl
Step-by-step instructions:
1. Rinse the live octopus under cold water and place it in the freezer for 30 minutes to an hour to make it easier to handle.
2. Remove the octopus from the freezer and use sharp kitchen scissors to cut it into small pieces.
3. In a large bowl, mix together the soy sauce, rice vinegar, sesame oil, honey, gochujang, minced garlic, and minced ginger.
4. Add the chopped octopus to the bowl and toss to coat it in the marinade.
5. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
6. Before serving, add the chopped scallions, cilantro, mint leaves, and peanuts to the bowl and toss to combine.
7. Serve the sannakji salad chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 7g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- If you can't find live octopus, you can use cooked octopus instead.
- If you don't have gochujang, you can use sriracha or another chili paste.
Variations:
- Add sliced cucumber or carrot for extra crunch.
- Use different herbs, such as basil or parsley, instead of cilantro and mint.
- Add sliced avocado for creaminess.
Tips and tricks:
- Be careful when handling the live octopus, as it can still move and suction onto your skin.
- Make sure to rinse the octopus well before cutting it.
- If you're squeamish about eating live octopus, you can blanch it in boiling water for a few seconds before cutting it.
Storage instructions:
- Store any leftover sannakji salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and should not be reheated.
Presentation ideas:
- Serve the sannakji salad in a large bowl or on individual plates.
- Garnish with extra chopped herbs and peanuts.
Garnishes:
- Chopped herbs
- Chopped peanuts
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Kimchi
- Pickled vegetables
Troubleshooting advice:
- If the octopus is too tough, try blanching it in boiling water for a few seconds before marinating it.
Food safety advice:
- Make sure to rinse the live octopus well before cutting it.
- Store any leftovers in the refrigerator and discard after 2 days.
Food history:
- Sannakji is a Korean dish that consists of live octopus that is cut into small pieces and served raw.
Flavor profiles:
- Salty, sweet, spicy, and herbaceous.
Serving suggestions:
- Serve as an appetizer or as a light lunch or dinner.
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Region: Korean