Ingredients with Measurements:
- 1 lb live octopus (sannakji)
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 1/4 cup gochujang (Korean red pepper paste)
- 2 tbsp water
- 1 tbsp sesame seeds
- 1 green onion, thinly sliced
Special equipment needed:
- Sharp kitchen scissors
- Large bowl
- Small bowl
- Whisk
Step-by-step instructions:
1. Rinse the live octopus under cold running water and pat dry with paper towels.
2. Using sharp kitchen scissors, cut the octopus into small bite-sized pieces.
3. In a large bowl, combine the gochugaru, sesame oil, soy sauce, rice vinegar, honey, minced garlic, and grated ginger. Mix well.
4. Add the octopus pieces to the bowl and toss to coat evenly with the marinade. Let it marinate for at least 30 minutes.
5. In a small bowl, whisk together the gochujang and water to make the sauce.
6. Heat a large skillet over high heat. Add the marinated octopus pieces and cook for 2-3 minutes, stirring occasionally, until the octopus is cooked through.
7. Transfer the cooked octopus to a serving plate and drizzle with the gochujang sauce.
8. Sprinkle with sesame seeds and sliced green onion.
Time:
Preparation time: 40 minutes
Cooking time: 3 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 5g
Carbohydrates: 12g
Protein: 15g
Sodium: 600mg
Substitutions for ingredients:
- If you can't find live octopus, you can use frozen octopus instead.
- If you don't have gochugaru, you can use any other type of red pepper flakes.
- If you don't have rice vinegar, you can use apple cider vinegar or white vinegar.
- If you don't have honey, you can use maple syrup or agave nectar.
- If you don't have gochujang, you can use sriracha or any other type of hot sauce.
Variations:
- You can add sliced vegetables such as bell peppers or onions to the skillet when cooking the octopus.
- You can serve the spicy sannakji with steamed rice or noodles.
Tips and tricks:
- Be careful when cutting the live octopus as the tentacles can still move and stick to your fingers.
- Make sure to marinate the octopus for at least 30 minutes to allow the flavors to penetrate.
- Cook the octopus quickly over high heat to prevent it from becoming tough and rubbery.
Storage instructions:
Leftover spicy sannakji can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, simply microwave the leftover spicy sannakji for 1-2 minutes or until heated through.
Presentation ideas:
Serve the spicy sannakji on a large platter with the gochujang sauce drizzled on top. Garnish with sesame seeds and sliced green onion.
Garnishes:
Sesame seeds and sliced green onion
Pairings:
Serve the spicy sannakji with a cold beer or a glass of chilled white wine.
Suggested side dishes:
Steamed rice, noodles, or a simple green salad.
Troubleshooting advice:
- If the octopus is tough and rubbery, it may have been overcooked. Make sure to cook it quickly over high heat.
- If the gochujang sauce is too spicy, you can add more water to dilute it.
Food safety advice:
- Make sure to rinse the live octopus thoroughly under cold running water before cutting it.
- Always use a sharp pair of kitchen scissors to cut the octopus.
- Cook the octopus quickly over high heat to prevent any bacteria from growing.
Food history:
Sannakji is a popular Korean dish that consists of live octopus that is cut into small pieces and served raw. It is often seasoned with sesame oil, soy sauce, and gochugaru. The dish is known for its unique texture and flavor.
Flavor profiles:
Spicy, savory, sweet, nutty, and slightly tangy.
Serving suggestions:
Serve the spicy sannakji as an appetizer or a main dish.
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Region: Korean