KimchiMedium

Spicy Salted Octopus Jeotgal

A bold Korean fermented side dish made by salting octopus and seasoning it with chili, garlic, and fish sauce for a chewy, savory, and spicy bite.

Prep 45min04 servings

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Ingredients (4 servings)

1
Rub octopus thoroughly with coarse salt to remove slime, rinse several times in cold water, and drain completely.
2
Cut octopus into 1-2 cm pieces, place in a bowl, and pre-salt with coarse salt for about 20 minutes.
3
Drain off released liquid and pat the octopus dry again with paper towels.
4
Mix chili flakes, minced garlic, minced ginger, fish sauce, and plum syrup to make the seasoning.
5
Add the seasoning to the octopus, coat evenly, then finish with toasted sesame seeds.
6
Store in a sterilized airtight container and refrigerate for 1-2 days before serving; always use a clean spoon.

If octopus is too wet, excess liquid will dilute flavor during fermentation, so dry it thoroughly.

For more heat, add 0.5 tbsp extra chili flakes; if too salty, fold in a little julienned radish to balance.

Calories

110

kcal

Protein

Carbs

Fat

Original

2servings

→

Target

servings

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