White Kimchi and Webfoot Octopus Salad (Baek Kimchi Jukkumi Salad)

Steps

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

1. Lightly rinse the white kimchi, remove the moisture, and cut it small.
2. Chop the onion and garlic, and cut the green onion into thin strips.
3. Soak the baby greens in cold water, then drain them in a cloth to remove the moisture.
4. Put water in a pot, add the onion and green onion and boil, then add the prepared octopus, blanch until tender, and cut.
5. Mix the vinegar, soy sauce, sugar, honey, lemon, chopped onion, and minced garlic well to make the salad dressing.
6. Mix the prepared white kimchi (1) and octopus (2), spread the lettuce on a plate, top with the mixed white kimchi and octopus, decorate with the red chili pepper and baby greens, and drizzle with the salad dressing to finish.