Korean Poached Octopus Slices
Muneo-sukhoe is a Korean poached octopus dish prepared by simmering whole raw octopus in water with radish, green onion, and ginger for about 20 minutes, then slicing it thin and serving with vinegared gochujang. Before cooking, the octopus is rubbed thoroughly with salt to strip away its slippery mucus, which is the critical step for eliminating any off-putting ocean smell. Turning off the heat and letting the octopus rest in the pot for five minutes relaxes the muscle fibers, yielding a texture that is chewy without being tough. The radish in the poaching liquid absorbs impurities, while ginger suppresses fishiness, leaving the sliced octopus clean-tasting and ready for the tangy-spicy dipping sauce.
Adjust Servings
Instructions
- 1
Rub octopus with salt and rinse thoroughly.
- 2
Boil water with radish, green onion, and ginger.
- 3
Add octopus legs first and simmer over medium heat for 20 minutes.
- 4
Turn off heat and rest for 5 minutes to set texture.
- 5
Slice thinly and serve with vinegared gochujang sauce.
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