Ingredients with Measurements:
- 1 lb. live octopus
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup vegetable oil
- 1/4 cup gochujang (Korean chili paste)
- 1/4 cup mayonnaise
- 1 tbsp. rice vinegar
- 1 tbsp. honey
- 1/2 tsp. sesame oil
- 8-10 lettuce leaves
- 1/2 cup julienned carrots
- 1/2 cup julienned cucumbers
- 1/4 cup sliced scallions
- 1 tbsp. toasted sesame seeds
Special equipment needed:
- Sharp kitchen scissors
- Large bowl
- Large skillet
Step-by-step instructions:
1. Clean the live octopus by removing the head and internal organs. Rinse the body thoroughly and cut into small pieces using kitchen scissors.
2. In a large bowl, mix together the flour, cornstarch, salt, and black pepper. Add the octopus pieces and toss to coat evenly.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the octopus pieces and cook for 2-3 minutes, or until they curl up and turn golden brown. Remove from the skillet and set aside.
4. In a small bowl, whisk together the gochujang, mayonnaise, rice vinegar, honey, and sesame oil to make the gochujang mayo.
5. To assemble the wraps, place a lettuce leaf on a plate and add a few pieces of cooked octopus, julienned carrots and cucumbers, and sliced scallions. Drizzle with the gochujang mayo and sprinkle with toasted sesame seeds.
6. Roll up the lettuce leaf to form a wrap and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 5 minutes
Temperature:
Medium-high heat
Serving size:
4-5 wraps
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 20g
Protein: 10g
Sodium: 500mg
Substitutions for ingredients:
- Live octopus can be substituted with cooked octopus or calamari.
- Gochujang can be substituted with sriracha or other chili paste.
- Lettuce leaves can be substituted with rice paper wrappers or tortillas.
Variations:
- Add sliced avocado or pickled radish to the wraps.
- Use different types of lettuce or greens, such as kale or spinach.
- Substitute the vegetables with your favorite veggies, such as bell peppers or bean sprouts.
Tips and tricks:
- Be careful when handling the live octopus, as the tentacles can still move and suction to surfaces.
- Make sure to cook the octopus thoroughly to avoid any potential foodborne illness.
- Use a non-stick skillet to prevent the octopus from sticking to the pan.
Storage instructions:
Store any leftover cooked octopus in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cooked octopus in a skillet over medium heat until warmed through.
Presentation ideas:
Arrange the wraps on a platter and garnish with additional sesame seeds and scallions.
Garnishes:
Toasted sesame seeds and sliced scallions.
Pairings:
Serve with a side of steamed rice and kimchi.
Suggested side dishes:
Steamed rice and kimchi.
Troubleshooting advice:
If the octopus is tough, it may not have been cooked long enough. Cook for an additional minute or two until tender.
Food safety advice:
When handling live octopus, make sure to follow proper food safety guidelines to avoid any potential foodborne illness.
Food history:
Sannakji is a Korean dish that consists of live octopus that is cut into small pieces and served immediately. It is a popular street food in Korea.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve as an appetizer or main dish.
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Region: Korean