Korean Chopped Live Octopus
Quick answer
- Total time
- 15 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
The name echoes the tang-tang of the knife hitting the board as live octopus is chopped into short, chopstick-sized pieces.
Read more
An egg yolk sits in the middle to be stirred in just before eating, while the sesame oil and salt dip stays on the side so each bite can be seasoned to taste. Any water left on the octopus after cleaning pools on the plate and keeps the oil from clinging, so it is patted completely dry.
Ingredients
Instructions
- 1
Sprinkle 1 tbsp coarse salt on the octopus, rub to remove the slimy mucus, and rinse thoroughly in cold water.
- 2
Drain the washed octopus in a sieve and wipe away any remaining moisture completely with a paper towel.
- 3
Finely mince the garlic, cheongyang chili pepper, and scallion.
- 4
Hold the head of the octopus and chop the body and legs finely on a cutting board, making a rhythmic tapping sound.
- 5
Place the chopped octopus on a plate, sprinkle with minced chili, garlic, and scallion, then place the egg yolk in the center.
- 6
Mix sesame oil, salt, and sesame seeds to make a dipping sauce, and serve it alongside the plate.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Tofu with Spicy Soy Dressing
sesame seeds, cheongyang chili pepper
Chilled Eggplant Soup
sesame seeds, cheongyang chili pepper
Korean Grilled Hard Clams with Doenjang Sauce
cheongyang chili pepper, scallion