Chewy Octopus and Crisp Zucchini Salad (Nakji Aehobak Muchim)
A Revitalizing and Nutritious Dish! Complete your healthy and delicious meal with Chef Yoon Sook-ja’s ‘Octopus and Zucchini Salad’.
This ‘Octopus and Zucchini Salad’ is a nostalgic dish, often prepared by mothers when children were sick. Featured on ‘The Korean Table’, this nourishing recipe boasts a fantastic combination of tender octopus and sweet zucchini. Using fresh, naturally caught octopus, I’ve adapted Chef Yoon Sook-ja’s recipe from ‘Choi-yo-bi’ (The Best Cooking Secret). I’ve enhanced it with my own blend of vinegars and fresh vegetables for a richer, deeper flavor. The surprising yet perfect pairing of octopus and zucchini creates an exceptional taste experience you must try! It’s a magical dish that will revive even the most lackluster appetite.
Main Ingredients- 3 fresh octopuses (approx. 140g after cleaning) – Remove innards and beaks, then rinse thoroughly under running water.
- 120g zucchini – Cut into thick julienne strips.
- 45g onion – Thinly sliced.
- 1/2 tsp salt – For salting the zucchini.
- 1 Tbsp vinegar – Used for blanching the octopus to remove any gaminess.
- 1 Tbsp soju (Korean rice wine) – Used for blanching the octopus to eliminate fishy odors.
Spicy and Sweet Dressing- 1+1/2 Tbsp gochujang (Korean chili paste) – Forms the base flavor of the dish.
- 2 tsp gochugaru (Korean chili flakes) – Adds a mild spiciness.
- 1 Tbsp sugar – Balances the flavors with sweetness.
- 1/2 tsp minced garlic – Enhances the aroma.
- 1 tsp chopped green onion – Adds fresh fragrance.
- 1 Tbsp double-strength vinegar – For a more pronounced sourness.
- 1/2 Tbsp dilute vinegar (e.g., rice vinegar) – Adds a milder acidity.
- 1/2 Tbsp plum extract (maesilcheong) – Contributes a subtle sweetness and depth.
- 1/2 Tbsp sesame oil – For a finishing aroma.
- 1 tsp toasted sesame seeds – Adds nuttiness and visual appeal.
- 1+1/2 Tbsp gochujang (Korean chili paste) – Forms the base flavor of the dish.
- 2 tsp gochugaru (Korean chili flakes) – Adds a mild spiciness.
- 1 Tbsp sugar – Balances the flavors with sweetness.
- 1/2 tsp minced garlic – Enhances the aroma.
- 1 tsp chopped green onion – Adds fresh fragrance.
- 1 Tbsp double-strength vinegar – For a more pronounced sourness.
- 1/2 Tbsp dilute vinegar (e.g., rice vinegar) – Adds a milder acidity.
- 1/2 Tbsp plum extract (maesilcheong) – Contributes a subtle sweetness and depth.
- 1/2 Tbsp sesame oil – For a finishing aroma.
- 1 tsp toasted sesame seeds – Adds nuttiness and visual appeal.
Cooking Instructions
Step 1
Wash the zucchini thoroughly, then cut it into thick julienne strips. Place the julienned zucchini in a bowl and sprinkle with 1/2 tsp of salt. Let it sit for 5 minutes to draw out moisture, which will result in a crisper texture.
Step 2
Peel and wash the onion, then slice it thinly. Aim for a similar thickness as the julienned zucchini.
Step 3
Bring a generous amount of water to a boil in a wide pot. Once boiling, add the salted zucchini strips and blanch for about 30 seconds, just until the color becomes vibrant. Immediately rinse the blanched zucchini in cold water to stop the cooking and drain well. Be careful not to overcook, as it will become mushy.
Step 4
To blanch the octopus: Fill a pot with plenty of water and bring it to a boil. Once boiling, add 1 Tbsp of soju and 1 Tbsp of vinegar to help remove any fishy smell. Add the prepared octopus and blanch quickly for about 1-2 minutes, until the tentacles curl and the color turns bright red. Avoid overcooking, as the octopus will become tough.
Step 5
Immediately after blanching, transfer the octopus to cold water and rinse several times to cool it down completely. This step is crucial for maintaining the octopus’s chewy texture.
Step 6
Once cooled, cut the octopus into bite-sized pieces, about 2-3 cm long. Cut the tentacles into manageable lengths and slice the body into rounds for a visually appealing presentation.
Step 7
Prepare the dressing: In a small bowl, combine 1+1/2 Tbsp gochujang, 2 tsp gochugaru, 1 Tbsp sugar, 1/2 tsp minced garlic, 1 tsp chopped green onion, 1 Tbsp double-strength vinegar, 1/2 Tbsp dilute vinegar, and 1/2 Tbsp plum extract. Mix thoroughly until well combined to create a delicious dressing.
Step 8
In a large bowl, add the prepared octopus. Pour in about half of the prepared dressing and gently mix to coat the octopus evenly. Toss gently to ensure the dressing adheres well without breaking the octopus.
Step 9
Add the squeezed zucchini and sliced onions to the octopus. Add the remaining dressing and toss lightly until all ingredients are well combined. Mix gently to avoid mashing the vegetables.
Step 10
For the finishing touch, drizzle in 1/2 Tbsp of sesame oil. The nutty aroma of sesame oil will add another layer of depth and richness to the dish.
Step 11
Finally, sprinkle 1 tsp of toasted sesame seeds over the salad. Toss gently one last time. Your delicious and visually appealing Octopus and Zucchini Salad is now ready to be enjoyed!
