Baby Octopus and Avocado Salad

Baby Octopus and Avocado Salad

About 24 baby octopi, fresh or frozen
4 tablespoons of seasoned soybean paste (ssamjang)
12 of an avocado, diced
2 tablespoons of finely chopped red onion
Salt and Pepper (optional)


If the baby octopi are frozen, defrost them first.  In a plastic bag, combine the soybean paste and octopi and let them marinate in the fridge over night.  Soybean paste can be found in Korean or Asian grocery stores.

Sautee the marinated octopi over medium heat.  They should start to shrivel almost immediately.  Cook for 5-7 minutes in a bit of olive oil and set aside.

Dice up half of an avocado and finely chop 2 tablespoons worth of red onion.

Combine the three ingredients together and serve immediately.  Season with salt and pepper if desired.

The dish looks best when the ingredients are grouped tightly together.  I kept half of an avocado’s skin and used that as the serving vessel.  Top with extra red onion bits if desired.

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