Sweet and Sour Muneo Chomuchim (Spicy Octopus)
A special side dish made by lightly tossing parboiled octopus and fresh vegetables in a sweet and sour sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This 20-minute dish tosses leftover parboiled octopus from holidays or ancestral rites with vegetables in a sweet and sour sauce. The spicy seasoning and crunchy vegetables pair together to soothe a rich stomach and make a great accompaniment to drinks.
- Servings
- about 2–3 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Parboiled octopus leg2-3
- Onion1/4
- Cucumber1/2
- Chili pepper2
- Korean pear1/4
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Gochujang (Korean red chili paste)2 tbsp
- Vinegar2 tbsp
- Garlic2 tsp
- Sugar1 tsp
- Corn syrup (mulyeot)1 tsp
- Toasted sesame oil1 tsp
- Toasted sesame seeds
- When cooking octopus, steaming it in a large steamer prevents the juices from escaping, keeping its rich flavor intact.
- If you have water dropwort, bell peppers, or perilla leaves, they are great additions.
Steps
Slice the octopus into bite-sized thickness and length.
Prepare an assortment of vegetables and slice them diagonally.
It is even better if you have water dropwort, bell peppers, or perilla leaves.
Mix all the sauce ingredients according to the quantities listed above.
You can adjust the sugar or vinegar to suit your taste.
Add the octopus, vegetables, and sauce together, then toss them.
It is so simple.
Sweet and sour octopus salad is finished in a flash.
Ppunwife's tips
- You can adjust the sugar or vinegar in the sauce to suit your taste.
FAQ
Is there a good way to cook octopus delicious?
Boiling it in water for a long time leaches out its savory flavor and juices, so it is recommended to prepare a large steamer and steam it instead.
Are there other ingredients that go well besides the basic vegetables?
Adding sliced water dropwort, bell peppers, or perilla leaves complements the dish nicely with added fragrance and texture.
How do you adjust the flavor of the sauce?
Using the base seasoning with gochujang and gochugaru, adjust the sweetness and tang by tweaking the amounts of sugar and vinegar to your preference.
