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.

🥘 Ingredients
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Main
Dressing
🧺 Korean ingredients in this recipe
- Squid & OctopusSquid, long-arm octopus and webfoot octopus for stir-fries and stews
- GochujangKorea's sweet, spicy fermented chili paste🛒 Shop on Amazon
- Korean VinegarsBrown rice, persimmon and fruit vinegars for dressings and pickles🛒 Shop on Amazon
- Maesil-cheong (Green Plum Syrup)Sweet-tart plum syrup used like sugar🛒 Shop on Amazon
- Korean Green Onions (Pa)Thick daepa, slender jjokpa and the green onions in almost every dish
- Garlic in Korean CookingMinced, sliced, pickled and black — the backbone of Korean flavor
- Sesame Oil & Sesame SeedsThe nutty finishing touch of Korean food🛒 Shop on Amazon
- GochugaruSun-dried Korean chili flakes🛒 Shop on Amazon
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📘 Cooking basics for this recipe
📝 Step-by-Step Instructions
Cut the stonecrop into bite-sized pieces.

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

Blanch the baby octopus in boiling water.

Cut the blanched octopus into 4–5 cm pieces.

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

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

📊 Nutrition Facts (per serving)
Nutrition values are taken from the original recipe data and are approximate.
🎥 Watch Cooking Videos
▶Search “Baby Octopus & Stonecrop with Chogochujang” on YouTubeFind cooking videos, tutorials, and tips→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.




