Korean Steamed Octopus (Whole Salted Radish Broth)

Name: Korean Steamed Octopus (Whole Salted Radish Broth)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: octopus 900 g; coarse salt 1 tbsp; radish 100 g; green onion 1 ea; sesame oil 1 tbsp; salt 0.5 tsp; water 1200 ml

Quick answer

Total time: 45 min
Level: Medium
Servings: 4 servings
Ingredients: 7

About this dish

Holding the whole octopus by the head and dipping it into boiling water two or three times makes the legs curl inward into a neat shape for slicing and serving.

Before that, coarse salt is rubbed firmly between the suckers to strip the slime; without that step an off smell lingers after cooking. It cooks for only about 15 minutes over a bed of radish and green onion, then rests under the lid, which keeps it chewy without turning tough. The water is kept at a quiet simmer the whole time, since a rolling, splashing boil makes octopus tougher. Instead of a spicy dipping sauce, slices are dipped in sesame oil mixed with salt, letting the octopus taste of the sea, and the plate works just as well with drinks.

Ingredients

servings

IngredientAmount

green onion1 ea

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Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.