Korean Steamed Octopus (Whole Salted Radish Broth)
Quick answer
Muneo-jjim is a Korean steamed whole octopus dish prepared by scrubbing the octopus vigorously with coarse salt to remove slime and any off-odor, then cooking it in a pot...
What makes this special
- Muneo-jjim relies on a coarse salt scrub and a bed of radish to ensure a clean flavor and tender texture for whole octopus.
- Coarse salt scrub removes slime and off-odors before steaming
- Dipping the head 2-3 times into boiling water curls the tentacles naturally
Key ingredients
Core cooking flow
- 1 Sprinkle 1 tablespoon coarse salt over the 900 g octopus.
- 2 Cut the 100 g radish into thick pieces and chop the green onion into large lengths.
- 3 Once the water is boiling, hold the octopus by the head end and dip it into the pot, then lift it out.
Muneo-jjim is a Korean steamed whole octopus dish prepared by scrubbing the octopus vigorously with coarse salt to remove slime and any off-odor, then cooking it in a pot layered with radish and green onion. Submerging the head end first and lifting it in and out of the boiling water two or three times causes the tentacles to curl inward naturally, resulting in an attractive presentation before the full cook begins. Simmering for about fifteen minutes and then resting off the heat with the lid on produces a texture that is springy and chewy without turning tough. The radish adds mild sweetness to the water while green onion draws out any fishiness, so the resulting broth carries a clean, subtle depth of its own. Once cooked, the octopus is sliced on the diagonal into manageable pieces and served with a simple dipping sauce of sesame oil mixed with salt. That combination lets the octopus's natural ocean flavor and nuttiness come through without interference. The dish works equally well as a drinking accompaniment or an everyday banchan, and the technique scales from a small arm to a full-sized octopus without adjustment.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Sprinkle 1 tablespoon coarse salt over the 900 g octopus.
Rub firmly between the suckers and legs until the slime loosens, then rinse several times under running water so no gritty salt remains.
- 2Control
Cut the 100 g radish into thick pieces and chop the green onion into large lengths.
Lay them in the pot, add 1200 ml water, and bring it to a strong boil over high heat.
- 3Heat
Once the water is boiling, hold the octopus by the head end and dip it into the pot, then lift it out.
Repeat slowly 2-3 times so the tentacles curl inward neatly.
- 4Control
Lower the whole octopus into the pot and reduce to medium heat.
Cook for about 15 minutes at a gentle simmer, avoiding a violent boil because rough bubbling can make the texture tougher.
- 5Finish
Pierce the thickest part with a chopstick.
If it slides in with gentle resistance, turn off the heat, cover the pot, and rest for 5 minutes so the center finishes evenly.
- 6Finish
Lift out the octopus and let the surface steam settle briefly.
Slice it diagonally into bite-size pieces, then serve with a dip made from 1 tablespoon sesame oil and 0.5 teaspoon salt.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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