Photo: Korea Ministry of Food and Drug Safety

Spring Pond (Octopus Salad)

Name: Spring Pond (Octopus Salad)
Cuisine: South Korea
Ingredients: 100 g octopus (100g); 30 g onion (30g); 30 g cucumber (30g); Asian pear (1/4 pc); 50 g tomato (50g); 30 g yuzu syrup (yuja-cheong) (30g); lemon (1/4 pc); 10 g olive oil (10g); lime (1/2 pc)

봄날의 연못

Side dish · Boiled

Side dishesCourse

191kcal · per serving

Not spicySpice

No porkGluten-free

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Recipe

Spring Pond (Octopus Salad)

Not spicyNo porkNo meat or alcoholGluten-freeContains: shellfish

Ingredients Tap an ingredient to check it off

Servings1

octopus문어(100g)
100 g
onion양파(30g)
30 g
cucumber오이(30g)
30 g
Asian pear배(1/4 pc)
tomato토마토(50g)
50 g
yuzu syrup (yuja-cheong)유자청(30g)
30 g
lemon레몬(1/4 pc)
olive oil올리브오일(10g)
10 g
lime라임(1/2 pc)

Nutrition per serving

191kcal

26.5gCarbs

20.3gProtein

0.4gFat

318.5mgSodium

Steps

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

Put the octopus in boiling water, boil for about 10 minutes, and drain.
Slice the lime thin.
Slice the boiled octopus thin, layer the lime slices between the pieces one by one, and let it rest.
Julienne the onion and cucumber.
Dice the pear and tomato.
Make a sauce with the yuzu syrup, lemon, olive oil, and salt; place the octopus and lime on a plate, put the cut vegetables and fruit beside it, and top with the sauce.

💡 TipThanks to the fresh flavor of lime and yuzu syrup, it tastes good even with light seasoning.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.