KOREAN HOME COOKING
Muneo Chohoe (문어초회): Korean Vinegared Octopus Salad
문어초회 · Muneo Chohoe
Tender cooked octopus, cucumber, onion, and red pepper marinate in a sparkling lemon-vinegar dressing with plenty of black pepper.
WHY THIS DISH MATTERS
A little cultural context
Chohoe balances sweet, sour, salty, and peppery flavors in a refreshing cold plate. It is particularly welcome beside richer grilled or braised dishes.
INGREDIENTS
What you'll need
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COOKING WEBTOON
Cook it panel by panel
A quick visual memory guide for the whole recipe.
1Salt the cucumber
10 minutesHalve the cucumber lengthwise, slice it diagonally, sprinkle with a small pinch of the measured salt, and rest for 10 minutes.
- 2
Cut the salad
7 minutesSlice octopus into bite-size pieces. Thinly slice the onion and cut the bell pepper into matching strips.
- 3
Make the lemon dressing
5 minutesFinely zest the lemon, then squeeze its juice. Whisk both with vinegar, sugar, remaining salt, and plenty of black pepper until the sugar dissolves.
- 4
Squeeze and dress
3 minutesSqueeze the cucumber firmly. Toss it with octopus, onion, bell pepper, and all the dressing.
- 5
Chill
30 minutesRefrigerate for at least 30 minutes, tossing once halfway through. Serve cold with a little dressing spooned over the top.
AI-assisted illustration. Follow the written recipe below for exact measurements, doneness, and food-safety details.
DIRECTIONS
How to make it
- 01
Salt the cucumber · 10 minutes
Halve the cucumber lengthwise, slice it diagonally, sprinkle with a small pinch of the measured salt, and rest for 10 minutes.
- 02
Cut the salad · 7 minutes
Slice octopus into bite-size pieces. Thinly slice the onion and cut the bell pepper into matching strips.
- 03
Make the lemon dressing · 5 minutes
Finely zest the lemon, then squeeze its juice. Whisk both with vinegar, sugar, remaining salt, and plenty of black pepper until the sugar dissolves.
- 04
Squeeze and dress · 3 minutes
Squeeze the cucumber firmly. Toss it with octopus, onion, bell pepper, and all the dressing.
- 05
Chill · 30 minutes
Refrigerate for at least 30 minutes, tossing once halfway through. Serve cold with a little dressing spooned over the top.
SHOP & SUBSTITUTE
Cook it anywhere
Ingredient swaps
Double-strength vinegarUse 1/2 cup rice vinegar plus 2 tablespoons fresh lemon juice, then adjust sugar to taste.
Cooked octopusUse cooked squid, shrimp, or scallops.
Korean pantry guide
A Korean cold preparation dressed with vinegar; unlike raw hoe, this version uses cooked octopus.
Search: Korean chohoe vinegared seafood saladServe it with
- Steamed rice
- Grilled pork belly
- Mild soybean sprout soup
Spice level
Not chile-spicy, but distinctly peppery. Reduce black pepper by half for children.
Store & reheat
Refrigerate for up to 24 hours. Keep cold and do not freeze.