| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Korean | Seafood | 4 | Servings |
INGREDIENTS
| 1 | 1-lb octopus | |
| 30 | Thin, green onions | |
| 1/2 | T | Salt |
| 3 | T | Red pepper paste |
| 1 | T | Sugar |
| 1 | T | Vinegar |
| 2 | t | Minced green onion |
| 1 | t | Minced garlic |
| 1 | T | Sesame seed powder |
INSTRUCTIONS
(1) Cut off octopus head and clean its legs by rubbing hard in salted water. (2) Drop octopus legs into boiling water and cook for 15 minutes until well-done. Pour into colander and rinse in cold water. When cooled, cut into 1-1/2 inch pieces. (3) Wash thin, green onions and parboil in boiling, salted water, starting with white parts (stem) of green onion. When leaves are slightly parboiled, rinse in cold water and squeeze out water. (4) Add sugar, vinegar, minced green onion, minced garlic and sesame seed powder to red pepper paste and mix well to make dipping sauce. (5) Place each piece of cut octopus legs on one green onion. Tie them together by wrapping green onion around leg and tucking last short part of green onion under wrapped part by using chopstick. (6) Place octopus wrapped in green onions on serving plate with vinegar red pepper paste in center. From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 52
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 891.4mg
Potassium: 330.8mg
Carbohydrates: 12.1g
Fiber: 3.1g
Sugar: 5.9g
Protein: 2.2g