Jjukkumi Muchim

Thoroughly clean the Webfoot octopus by rubbing it with coarse salt and rinsing under cold running water several times. Remove any internal organs and eyes, then drain well.

Bring a pot of water to a rolling boil. Quickly blanch the cleaned Webfoot octopus for about 30-60 seconds until it turns opaque and slightly firm. Immediately transfer the blanched Webfoot octopus to an ice bath to stop the cooking process, then drain and pat dry. Cut the Webfoot octopus into bite-sized pieces.

Prepare the vegetables: Thinly slice the Cucumber into half-moons. Thinly slice the Onion. Julienne the Carrot. Coarsely chop the Perilla leaves. Slice the Green onion diagonally into 2-inch pieces.