For our Korean Wine & Dine event, my friend Linda prepared this dish. When she told me she would be preparing octopus, I immediately thought of her working with a large octopus that would require a long cooking time. I was so wrong… and Linda used baby octopus for this dish. The result was a super tender octopus and I’m anxious to try making this myself soon!
hot octopus salad
1 lb baby octopus (squid can be used as a substitute)
1/2 onion, sliced to make o-rings
2 chilies or jalapenos, sliced on the bias
2 green onions, sliced on the bias
1/4 carrot, slice thinly
1 red or green peppers, sliced in long strips
4 shiitake mushrooms, quartered (optional)
2 1/2 tbsp kochujang (chili paste)
2 tbsp chili powder
1 tbsp soy sauce
2 tbsp sesame oil
1 tbsp sesame seeds
2 tbsp minced garlic
Wash and rinse octopus, cut the legs into 2”-3″ lengths, open head and take out inside, quarter the head. Drain well.
Prepare and mix all ingredients for sauce
Combine final sauce with octopus and marinate for 10 minutes.
Heat pan on a medium high heat, cook for 8-10 minutes or until done.