Side Dishes

Chilled Octopus Salad with Pine Nut Sauce

Name: Chilled Octopus Salad with Pine Nut Sauce
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 50 g Long-arm octopus (nakji); 20 g Cucumber; 15 g Chestnuts; 15 g Water dropwort (minari); 30 g Korean pear; 12 g Red bell pepper; a little All-purpose flour (for cleaning); 20 g Pine nuts; 37.5 g Pear juice; 0.1 g White pepper; 5 g Lemon juice; 0.3 g Salt

낙지 잣소스 냉채

Blanched long-arm octopus with cucumber, chestnut, water dropwort, Asian pear and red pepper tossed in a creamy pine nut sauce with pear juice and lemon. Ground pine nuts are rich and fragrant, making a smooth base for a low-sodium sauce; perilla powder works well too.

📝 Step-by-Step Instructions

Massage the octopus with flour to remove the slime and rinse under running water.

Chilled Octopus Salad with Pine Nut Sauce — step 1

Blanch in boiling water and cut into bite-sized pieces.

Chilled Octopus Salad with Pine Nut Sauce — step 2

Seed the cucumber and cut into crescents, and cut the red pepper and water dropwort into 5 cm lengths.

Chilled Octopus Salad with Pine Nut Sauce — step 3

Cut the pear into thick strips and slice the chestnuts thinly.

Chilled Octopus Salad with Pine Nut Sauce — step 4

Finely chop the pine nuts, grind in a mortar while adding pear juice little by little to make a milky sauce, then add the lemon juice, white pepper and salt.

Chilled Octopus Salad with Pine Nut Sauce — step 5

Toss the ingredients in the pine nut sauce.

Chilled Octopus Salad with Pine Nut Sauce — step 6

📊 Nutrition Facts (per serving)

226.7Calories (kcal)

18.5 gCarbs

10 gProtein

14.3 gFat

233 mgSodium

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

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.