Ingredients with Measurements:
- 1 live octopus (approximately 2-3 pounds)
- 1 cup of kimchi, chopped
- 1/4 cup of gochujang (Korean red pepper paste)
- 2 tablespoons of sesame oil
- 2 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 2 cloves of garlic, minced
- 1 tablespoon of sugar
- 1/4 cup of scallions, thinly sliced
- Salt and pepper to taste
Special equipment needed:
- Large cutting board
- Sharp knife
- Large bowl
- Tongs
- Serving platter
Step-by-step instructions:
1. Begin by cleaning the live octopus thoroughly. Rinse it under cold water and remove any dirt or debris.
2. Place the octopus on a large cutting board and use a sharp knife to cut off the head and tentacles.
3. Cut the tentacles into bite-sized pieces and place them in a large bowl.
4. In a separate bowl, mix together the chopped kimchi, gochujang, sesame oil, soy sauce, rice vinegar, minced garlic, sugar, and scallions.
5. Pour the kimchi mixture over the octopus pieces and toss to coat evenly.
6. Heat a large skillet over high heat. Add the octopus pieces and cook for 2-3 minutes, stirring occasionally, until they are cooked through.
7. Transfer the cooked octopus to a serving platter and garnish with additional scallions and sesame seeds, if desired.
8. Serve immediately with steamed rice and additional kimchi on the side.
Time:
Preparation time: 30 minutes
Cooking time: 5 minutes
5. Temperature:
High heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Fat: 6g
Protein: 25g
Carbohydrates: 13g
Fiber: 2g
Sugar: 6g
Sodium: 800mg
Substitutions for ingredients:
- Instead of live octopus, you can use pre-cooked octopus or squid.
- If you don't have gochujang, you can substitute with sriracha or another spicy sauce.
- You can use any type of vinegar instead of rice vinegar.
Variations:
- Add sliced onions or bell peppers to the kimchi mixture for extra flavor.
- Use different types of seafood, such as shrimp or scallops, instead of octopus.
- Add chopped peanuts or cashews for a crunchy texture.
Tips and tricks:
- Be sure to clean the octopus thoroughly before cooking.
- Cook the octopus quickly over high heat to prevent it from becoming tough.
- Serve with steamed rice to balance out the spiciness of the dish.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in a skillet over medium-high heat until heated through.
Presentation ideas:
Arrange the cooked octopus pieces on a large platter and garnish with scallions and sesame seeds.
Garnishes:
Additional scallions and sesame seeds.
Pairings:
Steamed rice, Korean-style pickled vegetables, and a cold beer or soju.
Suggested side dishes:
Steamed rice and Korean-style pickled vegetables.
Troubleshooting advice:
- If the octopus is tough, it may have been overcooked. Be sure to cook it quickly over high heat.
- If the dish is too spicy, you can reduce the amount of gochujang or add more sugar to balance out the heat.
Food safety advice:
Be sure to clean the octopus thoroughly before cooking to prevent any foodborne illnesses.
Food history:
Sannakji is a Korean dish that consists of live octopus that is cut into small pieces and served immediately. It is often served with spicy sauces and vegetables.
Flavor profiles:
This dish is spicy, savory, and slightly sweet.
Serving suggestions:
Serve immediately with steamed rice and additional kimchi on the side.
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Region: Korean