Octopus Carpaccio
HB-16332 · Hand-built original · Korean
Butter-seared octopus arranged over baby greens with cherry tomatoes and peppers, dressed with a strawberry jam, yuja and honey dressing.
KoreanSaladServes 21054 kcalGluten-freeEgg-freeHigh Fiber
Main ingredient: octopus
Pairs well with: crusty bread, white wine, pasta, soup
Servings:2quantities adjust to match
Ingredients
- 15.9 oz pre-cooked octopus
- 1.8 oz baby leaf vegetables
- 10 cherry tomatoes
- 1/4 yellow paprika
- 1/4 onion
- 1.1 oz red cabbage
- 1 tablespoon butter
- Dressing: 3 tablespoons olive oil
- Dressing: 3 tablespoons white wine vinegar
- Dressing: 3 tablespoons lemon juice
- Dressing: 1 tablespoon vinegar
- Dressing: 2 tablespoons honey
- Dressing: 2 tablespoons yuja syrup (yujacheong)
- Dressing: 1 tablespoon strawberry jam
Method
- Halve the cherry tomatoes, cube the red cabbage, yellow paprika and onion, and soak the onion cubes in cold water to take away their bite.
- Lower the pre-cooked octopus into boiling water for about 1 minute, then lift it out and let it cool.
- Stir the strawberry jam, honey, olive oil, white wine vinegar, lemon juice, vinegar and yuja syrup together into a glossy dressing.
- Cut the cooled octopus legs into large chunks and pat every piece dry.
- Sear the octopus chunks in the butter in a hot pan until the edges catch a little colour.
- Give the seared octopus a brief rest, then slice it into bite-size pieces.
- Spread the baby leaf vegetables over a serving plate and set the tomatoes, cabbage, paprika, onion and octopus on top, keeping the colours separate.
- Spoon the strawberry-yuja dressing evenly over the carpaccio and bring it straight to the table.
Nutrition (per serving, where published)
1054 kcalCalories
37.1 gProtein
65.7 gCarbs
75 gFat
29.2 gSaturates
14.1 gFibre
5.1 gSugars
2040 mgSodium
153 mgCholesterol
2306 mgPotassium
293 mgCalcium
11.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data