Spring meal table! Altoro, cold webfoot octopus seasoned with so
Chef Yoo Hyun-soo's cold seasoned webfoot octopus with a frozen taste in spring greens.
2 serving
Within 30 minutes
홈쿡쌤
Ingredients
  • Shepherd's purse
    200g
  • Webfoot octopus
    8ea
  • Salt
    3spoon
  • Flour
    2spoon
  • sesame salt
    1/2cup
  • Sesame oil
    3spoon
  • Soybean paste
    3T
  • red pepper paste
    1T
  • crushed garlic
    1t
  • chopped onion
    1t
  • Sugar
    1T
  • Starch syrup
    1T
  • Vinegar
    2T
Video
Cooking Steps
STEP 1/8
Turn the head of the webfoot octopus, remove the intestines, wash it with flour, and drain it.
STEP 2/8
After raking and washing the roots of the cold water, pat the strong one to soften it. Add thick salt, blanch slightly, and rinse in cold water.
STEP 3/8
When the color of the webfoot octopus changes in the blanched water, it is lifted and washed in cold water.
*When you parboil webfoot octopus in parboiled water, the scent is added to capture the fishy taste.
STEP 4/8
We prepared it together because there's a real team.
STEP 5/8
Stir-fry it in a dry pan with plenty of sesame salt in a cold bowl.
* Stir-fry it for about a minute to get rid of the moisture and make the scent of coldness thick.
STEP 6/8
Cut the onions into small pieces and make a sauce with soybean paste, red pepper paste, garlic, sugar, starch syrup, and vinegar.
STEP 7/8
Mix the jjukumi with the sauce
STEP 8/8
Mix the cut webfoot octopus with sauce, naengi, green onion, and sesame oil to complete it.
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