Korean Poached Octopus Slices

Sprinkle 1 tablespoon of salt evenly over 800 g raw octopus and rub firmly, especially between the suction cups.

When the slippery mucus loosens and the surface feels cleaner, rinse several times under cold running water.

Fill a large pot generously with water, then add 120 g radish, 1 green onion, and 15 g ginger.

Bring it to a strong boil over high heat until the aromatics smell clear and the liquid is actively bubbling.

When the water boils, dip only the tentacle tips in and out 3 to 4 times.

Once the legs curl inward and hold their shape, lower the whole octopus slowly so the poaching stays controlled.

Reduce to medium heat and poach the octopus gently for 20 minutes.

Keep the liquid at a steady, mild simmer rather than a violent boil, since rough boiling can tighten the flesh and make it tough.

After 20 minutes, turn off the heat, cover the pot, and rest the octopus in the hot liquid for 5 minutes.

Do not remove it immediately; the residual heat helps the center settle into a chewy but tender texture.

Lift out the octopus and let the surface steam settle briefly before slicing it into thick diagonal pieces.

Arrange the slices on a plate and serve with 4 tablespoons vinegared gochujang sauce for dipping.