Deliciously Chewy Boiled Octopus (Mun-eo Suk-hoe)
How to Prepare and Boil Octopus for the Perfect Boiled Octopus Dish
There are days when a specific dish comes to mind and you can’t stop thinking about it, to the point where you feel dizzy if you don’t eat it! On such days, you just have to satisfy your craving to feel complete and have a happy day. Today, I was craving boiled octopus specifically. I’m not someone who is obsessed with octopus, nor am I lacking in energy, so I’m not sure why boiled octopus popped into my head. Regardless, I couldn’t resist, so I went to the market and bought 6 small octopuses for 30,000 won. The larger octopuses were 3 for 30,000 won, but I decided to go for the smaller ones. I arrived home with such a spring in my step and immediately started preparing the boiled octopus.
Ingredients
- 6 small, fresh octopuses
- A little radish (daikon)
- 1 cup all-purpose flour
- 1/2 Tbsp coarse salt
Cooking Instructions
Step 1
Octopus preparation, step 1. First, turn the octopus head inside out and thoroughly remove the internal organs and ink sac. Also, use kitchen scissors to cleanly cut out the hard beak located between the tentacles and the eyes. All these steps can be easily accomplished with a pair of kitchen scissors.
Step 2
Octopus preparation, step 2. After removing the unnecessary parts of the octopus, generously sprinkle it with the prepared flour. Rub the surface of the octopus vigorously with your hands, as if you were washing laundry. This process effectively removes any sliminess or debris, resulting in a cleaner and more tender boiled octopus.
Step 3
Cut the radish into large pieces. Adding radish when boiling the octopus helps to eliminate any fishy odors and enhances the octopus’s flavor. You can place it at the bottom of the pot or boil it along with the octopus.
Step 4
Fill a pot with enough water to almost cover the octopus and add the prepared radish. Bring the water to a boil over high heat. Once it starts boiling vigorously, add 1/2 tablespoon of coarse salt. Salt helps to bring out the umami flavor of the octopus and adds a subtle seasoning.
Step 5
When the water is boiling, carefully add the prepared octopus. Since I was boiling 6 small octopuses at once, the cooking time needs to be adjusted based on the size and quantity of the octopus. Typically, 5 minutes is sufficient, but today I boiled them for about 7 minutes to achieve a wonderfully chewy texture. Be careful not to overcook the octopus, as it can become tough, so keep an eye on the time!
Step 6
Once the octopus is cooked, immediately remove it from the pot and rinse it quickly under cold running water. Rinsing with cold water helps to prevent the juices from escaping and maintains a firm, springy texture. After rinsing, it’s a good idea to pat it dry thoroughly with paper towels to remove excess moisture.
Step 7
Finally, cut the octopus into bite-sized pieces and arrange them attractively on a serving plate. Your delicious boiled octopus is now ready! Enjoy it with your favorite dipping sauces, such as chili paste (gochujang) or soy sauce with wasabi.
