Side Dishes

Octopus & Pickled Vegetable Rolls with Minari

Name: Octopus & Pickled Vegetable Rolls with Minari
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 30 g Octopus (nakji); 12 g Eggplant; 7 g Cucumber; 24 g Shiitake mushrooms; 10 g Carrot; 12 g Minari (water dropwort); 0.1 g Red chili pepper; 10 g Sugar; 20 g Vinegar; 30 ml Water; 10 g Apple; 10 g Soy sauce; 1 g Gochugaru (Korean chili flakes); 5 g Sugar; 5 g Vinegar; 1 g Sesame seeds

낙지모듬초말이

Blanched octopus on rounds of quick-pickled cucumber, carrot and grilled eggplant and shiitake, tied with blanched minari and served with an apple, soy and chili dipping sauce. The sweet-sour pickling replaces saltiness.

📝 Step-by-Step Instructions

Blanch the octopus briefly and cut into bite-sized pieces.

Octopus & Pickled Vegetable Rolls with Minari — step 1

Slice the cucumber, carrot, shiitake and eggplant into thin rounds and lightly grill the eggplant and shiitake.

Octopus & Pickled Vegetable Rolls with Minari — step 2

Mix the sugar, vinegar and water and pickle the cucumber, carrot, eggplant and shiitake.

Octopus & Pickled Vegetable Rolls with Minari — step 3

Top the pickled vegetables with octopus and wrap with blanched minari.

Octopus & Pickled Vegetable Rolls with Minari — step 4

Finely chop the apple.

Octopus & Pickled Vegetable Rolls with Minari — step 5

Mix the apple, soy sauce, gochugaru, sugar, vinegar and sesame into a sauce and serve with the rolls.

Octopus & Pickled Vegetable Rolls with Minari — step 6

📊 Nutrition Facts (per serving)

46.7Calories (kcal)

7.3 gCarbs

3.7 gProtein

0.3 gFat

67.5 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.