Ingredients with Measurements:
- 1 live octopus (about 2 lbs)
- 1/4 cup sesame oil
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon red pepper flakes
- 1/4 cup chopped scallions
- Salt and pepper to taste
Special equipment needed:
- Large cutting board
- Sharp knife
- Large bowl
- Tongs
- Serving platter
Step-by-step instructions:
1. Clean the live octopus by removing the head and separating the tentacles from the body.
2. Cut the tentacles into small pieces, about 1-2 inches in length.
3. In a large bowl, mix together the sesame oil, garlic, soy sauce, rice vinegar, sugar, red pepper flakes, and scallions.
4. Add the octopus pieces to the bowl and toss to coat evenly with the marinade.
5. Heat a large skillet over high heat.
6. Using tongs, carefully add the octopus pieces to the skillet and cook for 2-3 minutes, stirring occasionally, until the pieces curl up and turn opaque.
7. Remove from heat and transfer to a serving platter.
8. Season with salt and pepper to taste.
9. Serve immediately.
- Time:
Preparation time: 30 minutes
- Cooking time: 3 minutes
5. Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 12g
- Carbohydrates: 8g
- Protein: 16g
Substitutions for ingredients:
- Canola oil or vegetable oil can be substituted for sesame oil.
- Green onions can be substituted for scallions.
Variations:
- Sannakji can also be served with a spicy gochujang dipping sauce.
- Sannakji can be grilled instead of pan-fried for a smoky flavor.
Tips and tricks:
- Be careful when handling the live octopus, as the tentacles can still move and stick to your skin.
- Make sure to cook the octopus pieces thoroughly to avoid any risk of foodborne illness.
- Sannakji is traditionally served raw, but cooking it slightly can make it easier to eat.
Storage instructions:
- Sannakji should be consumed immediately after cooking.
Reheating instructions:
- Sannakji should not be reheated.
Presentation ideas:
- Serve sannakji on a bed of lettuce leaves for a colorful and fresh presentation.
- Garnish with additional scallions and sesame seeds for added flavor and texture.
Garnishes:
- Chopped scallions
- Sesame seeds
Pairings:
- Sannakji pairs well with a cold beer or a crisp white wine.
Suggested side dishes:
- Steamed rice
- Kimchi
- Pickled vegetables
Troubleshooting advice:
- If the octopus pieces are sticking to the skillet, add a little more oil to the pan.
Food safety advice:
- Make sure to clean the octopus thoroughly before cooking.
- Cook the octopus pieces thoroughly to avoid any risk of foodborne illness.
Food history:
- Sannakji is a traditional Korean dish that consists of live octopus pieces that are eaten raw or lightly cooked.
Flavor profiles:
- Sannakji has a mild seafood flavor that is enhanced by the garlic and sesame oil marinade.
Serving suggestions:
- Serve sannakji as an appetizer or as part of a Korean-style seafood feast.
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Region: Korean