| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Korean |
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
|
1-lb octopus |
| 30 |
|
Thin; green onions |
| 1/2 |
tb |
Salt |
| 3 |
tb |
Red pepper paste |
| 1 |
tb |
Sugar |
| 1 |
tb |
Vinegar |
| 2 |
ts |
Minced green onion |
| 1 |
ts |
Minced garlic |
| 1 |
tb |
Sesame seed powder |
INSTRUCTIONS
VINEGAR RED PEPPER PASTE
(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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