Side Dishes

Baby Octopus & Stonecrop with Chogochujang

주꾸미돌나물무침

Blanched baby octopus served with crisp stonecrop, cucumber, bell peppers and onion and a tangy plum gochujang dressing. Don't throw away the octopus heads — keep cooking them until done and eat them too.

Baby Octopus & Stonecrop with Chogochujang
15mPrep
5mCook
1Serving
EasyLevel

🥘 Ingredients

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Main

Dressing

🧺 Korean ingredients in this recipe

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📘 Cooking basics for this recipe

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📝 Step-by-Step Instructions

1

Cut the stonecrop into bite-sized pieces.

Baby Octopus & Stonecrop with Chogochujang — step 1
2

Julienne the cucumber, bell peppers and onion into 4–5 cm strips.

Baby Octopus & Stonecrop with Chogochujang — step 2
3

Blanch the baby octopus in boiling water.

Baby Octopus & Stonecrop with Chogochujang — step 3
4

Cut the blanched octopus into 4–5 cm pieces.

Baby Octopus & Stonecrop with Chogochujang — step 4
5

Mix the gochujang, vinegar, plum extract, green onion, garlic, sesame seeds and gochugaru.

Baby Octopus & Stonecrop with Chogochujang — step 5
6

Plate the vegetables and octopus and serve with the gochujang dressing.

Baby Octopus & Stonecrop with Chogochujang — step 6

📊 Nutrition Facts (per serving)

69.6Calories (kcal)
8.4 gCarbs
6.2 gProtein
1.4 gFat
350.1 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.