Korean Spicy Salted Octopus Jeotgal
Nakji jeotgal is a Korean fermented octopus side dish made by salting cleaned octopus for forty-five minutes to draw out moisture and firm the flesh, then dressing it in a paste of gochugaru, minced garlic, ginger, anchovy fish sauce, and plum syrup. The initial salt cure tightens the octopus's naturally chewy texture, and the chili seasoning coats every surface in a spicy, crimson layer that penetrates deeper as it sits. Plum syrup counteracts any residual marine smell while adding a subtle fruit sweetness that balances the salt and heat. After two to three days of refrigeration, fermentation begins to develop, pushing the umami forward. Each piece has a springy, resistant chew that releases concentrated ocean flavor against the warmth of steamed rice.
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Instructions
- 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.
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