Side Dishes

White Kimchi & Baby Octopus Salad

Name: White Kimchi & Baby Octopus Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 100 g White kimchi (baek-kimchi); 100 g Baby octopus (jukkumi); 10 g Green onion; 10 g Lettuce; 10 g Red chili pepper; 10 g Baby greens; 20 g Low-sodium soy sauce; 10 g Vinegar; 10 g Sugar; 10 g Honey; 10 g Lemon; 20 g Onion; 10 g Garlic

백김치주꾸미샐러드

Tender poached baby octopus and chopped white kimchi over lettuce, dressed with a honey-lemon soy vinaigrette. White kimchi is already seasoned, so the salad tastes great with no added salt.

📝 Step-by-Step Instructions

Rinse the white kimchi lightly, squeeze it dry and chop finely.

White Kimchi & Baby Octopus Salad — step 1

Mince the onion and garlic, and julienne the green onion.

White Kimchi & Baby Octopus Salad — step 2

Soak the baby greens in cold water, then drain them on a cloth.

White Kimchi & Baby Octopus Salad — step 3

Bring water to a boil with some onion and green onion, poach the baby octopus until tender and slice.

White Kimchi & Baby Octopus Salad — step 4

Mix the vinegar, soy sauce, sugar, honey, lemon, minced onion and garlic to make the dressing.

White Kimchi & Baby Octopus Salad — step 5

Combine the white kimchi and octopus. Lay the lettuce on a plate, top with the kimchi and octopus, garnish with the red chili and baby greens, and drizzle with the dressing.

White Kimchi & Baby Octopus Salad — step 6

📊 Nutrition Facts (per serving)

125.5Calories (kcal)

3.9 gCarbs

22.2 gProtein

2.3 gFat

656.6 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.