Side Dishes

Octopus & Lime Carpaccio ('Spring Pond')

Name: Octopus & Lime Carpaccio ('Spring Pond')
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 100 g Octopus; 30 g Onion; 30 g Cucumber; ¼ pear Korean pear; 50 g Tomato; 30 g Yuzu marmalade (yuja-cheong); ¼ lemon Lemon; 10 g Olive oil; ½ lime Lime; a pinch Salt

봄날의 연못

Thinly sliced poached octopus layered with lime slices, plated like a spring pond with onion, cucumber, diced pear and tomato and a yuzu-lemon olive oil dressing. The bright lime and yuzu mean it tastes great with very little seasoning.

📝 Step-by-Step Instructions

Boil the octopus for about 10 minutes and drain.

Octopus & Lime Carpaccio ('Spring Pond') — step 1

Slice the lime thinly.

Octopus & Lime Carpaccio ('Spring Pond') — step 2

Slice the cooked octopus thinly, layer with lime slices and let marinate.

Octopus & Lime Carpaccio ('Spring Pond') — step 3

Julienne the onion and cucumber.

Octopus & Lime Carpaccio ('Spring Pond') — step 4

Dice the pear and tomato.

Octopus & Lime Carpaccio ('Spring Pond') — step 5

Mix the yuzu marmalade, lemon, olive oil and a pinch of salt for the dressing. Plate the octopus and lime with the vegetables and fruit alongside and drizzle with the dressing.

Octopus & Lime Carpaccio ('Spring Pond') — step 6

📊 Nutrition Facts (per serving)

191.1Calories (kcal)

26.5 gCarbs

20.3 gProtein

0.4 gFat

318.5 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.