Korean Octopus in Green Onion Bundles
~ Muno Hoe
- 1 lb octopus
- 30 thin green onions
- ½ tbsp salt
for vinegar red pepper paste :
- 3 tbsp red pepper paste
- 1 tbsp sugar
- 1 tbsp vinegar
- 2 tspn minced green onion
- 1 tspn minced garlic
- 1 tbsp sesame seed powder
- Cut off octopus head and clean its tentacles
by rubbing hard in salted water. Drop octopus
tentacles into boiling water and cook for 15 minutes
until well-done. Pour into colander and rinse
in cold water.
- When cooled, cut into 1½" pieces.
- 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.
- Add sugar, vinegar, minced green onion, minced
garlic and sesame seed powder to red pepper paste
and mix well to make dipping sauce.
- Place each piece of cut octopus tentacles 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
- Place octopus wrapped in green onions on serving
plate with vinegar red pepper paste in center.
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