Cold Octopus Salad with Pine Nut Sauce (Nakji Jat-sauce Naengchae)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Rub the octopus with flour to wash off the slime and rinse under running water.
2. Blanch in boiling water and cut into bite-sized pieces.
3. Cut out the seeds from the center of the cucumber and slice into crescent shapes, and cut the red bell pepper and water dropwort into 5cm lengths.
4. Cut the pear into thick julienne strips and thinly slice the chestnuts.
5. Finely chop the pine nuts, put them in a mortar, and add pear juice little by little to extract a milky liquid, then add lemon juice, white pepper, and salt.
6. Toss the prepared ingredients with the pine nut sauce.