Salad > Korean Salads > Sannakji Salad

Sannakji Salad with Gochujang Dressing Recipe

Ingredients with Measurements:
- 1 lb fresh sannakji (octopus)
- 1/2 cup sliced cucumber
- 1/2 cup sliced red onion
- 1/2 cup sliced carrot
- 1/2 cup sliced radish
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1/4 cup chopped basil leaves
- 1/4 cup chopped peanuts
- 1/4 cup sesame seeds
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp honey
- 2 tbsp sesame oil
- 1 tbsp minced garlic
- Salt and pepper to taste

Special equipment needed:
- None

Step-by-step instructions:

1. Clean and rinse the sannakji thoroughly. Cut the sannakji into bite-sized pieces and set aside.
2. In a mixing bowl, combine sliced cucumber, red onion, carrot, and radish. Mix well and set aside.
3. In another mixing bowl, combine chopped scallions, cilantro, mint leaves, basil leaves, peanuts, and sesame seeds. Mix well and set aside.
4. In a small mixing bowl, whisk together gochujang, soy sauce, rice vinegar, honey, sesame oil, and minced garlic. Mix well and set aside.
5. In a large mixing bowl, combine the sannakji, sliced vegetables, and herb mixture. Mix well.
6. Pour the gochujang dressing over the salad and toss until well coated.
7. Season with salt and pepper to taste.
8. Serve immediately.


- Time:
Preparation time: 30 minutes
- Cooking time: None
Temperature:
- None
Serving size:
- 4 servings

Nutritional information:
- Calories: 250
- Total fat: 12g
- Saturated fat: 2g
- Cholesterol: 70mg
- Sodium: 700mg
- Total carbohydrate: 18g
- Dietary fiber: 3g
- Sugars: 11g
- Protein: 20g

Substitutions for ingredients:
- Sannakji can be substituted with cooked shrimp or squid.
- Cucumber, red onion, carrot, and radish can be substituted with any other vegetables of your choice.
- Gochujang can be substituted with any other chili paste.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Sesame oil can be substituted with any other neutral oil.
- Peanuts can be substituted with any other nuts or seeds.

Variations:
- Add sliced avocado for a creamier texture.
- Add sliced mango or pineapple for a tropical twist.
- Add cooked soba noodles or rice for a heartier meal.

Tips and tricks:
- When cleaning the sannakji, make sure to remove the beak and ink sac.
- To make the salad more spicy, add more gochujang or sliced chili peppers.
- To make the salad less spicy, reduce the amount of gochujang or omit it altogether.
- To make the salad more refreshing, serve it chilled.
- To make the salad more filling, add more protein such as grilled chicken or tofu.

Storage instructions:
- Store the leftover salad in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- None

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra chopped herbs and sesame seeds.

Garnishes:
- Chopped herbs
- Sesame seeds

Pairings:
- Serve with a side of steamed rice or noodles.
- Pair with a cold beer or a glass of white wine.

Suggested side dishes:
- Steamed rice
- Soba noodles
- Kimchi

Troubleshooting advice:
- If the salad is too spicy, add more honey or rice vinegar to balance out the flavors.
- If the salad is too salty, reduce the amount of soy sauce or add more vegetables to dilute the saltiness.

Food safety advice:
- Make sure to clean the sannakji thoroughly before consuming.
- Store the leftover salad in the refrigerator and consume within 2 days.

Food history:
- Sannakji is a Korean delicacy that originated in the coastal city of Busan. It is made by slicing fresh octopus into small pieces and serving it raw.

Flavor profiles:
- Spicy, tangy, herbaceous, nutty

Serving suggestions:
- Serve as an appetizer or a main dish.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Korean

Taste: Spicy, Tangy, Savory, Umami, Nutty