You are cooking: Fremantle Octopus Kimchi Salad
calculating... November 13, 2020

Fremantle Octopus Kimchi Salad

  • 2 people
  • 5mins
  1. Whisk together gochujang, soy sauce, ginger, sesame oil, canola oil in a bowl.
  2. Add in marinated Fremantle Octopus and kimchi. Toss until well incorporated.
  3. Fill the individual cos lettuce leaves with the prepared octopus salad and serve with lime wedges.
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  • 250g Marinated Fremantle Octopus, drained
  • 120g Kimchi
  • 1tbsp Gochujang (Korean Red Chili Past)
  • 1tbsp Soy Sauce
  • ½ tsp ginger, grated
  • 1tbsp Sesame Oil
  • 1tbsp Canola Oil
  • 1 Cos Lettuce
  • 3-4 Lime, cut in wedges

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