Korean Steamed Octopus (Whole Salted Radish Broth)
Muneo-jjim is a Korean steamed whole octopus prepared by rubbing the octopus with coarse salt, then cooking it in water flavored with radish and green onion. Dipping the head end in and out of the boiling water two or three times curls the tentacles into an attractive shape before the full cook. Simmering for about fifteen minutes followed by a brief rest off the heat yields a texture that is springy and chewy without being tough. Sliced and served with a simple sesame oil and salt dipping sauce, the dish highlights the octopus's clean ocean flavor and works well as both a banchan and a drinking accompaniment.
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Instructions
- 1
Rub octopus with coarse salt and rinse thoroughly.
- 2
Boil water with radish and green onion to build flavor.
- 3
Dip the octopus in and out 2-3 times to curl the legs.
- 4
Cook over medium heat for 15 minutes, then rest 5 minutes off heat.
- 5
Slice and serve with sesame oil and salt dip.
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