Korean
Korean - Seafood
Muneo Sukhoe
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 500 g octopus (muneo)
- • 1 cucumber, thinly sliced
- • 2 tbsp gochujang
- • 1 tbsp rice vinegar
- • 1 tbsp sugar
- • 2 cloves garlic, minced
- • 1 tsp toasted sesame oil
- • 1 tsp sesame seeds
Preparation Steps
1
Phase 1
Rub the octopus with coarse salt, rinse, and cut off the eyes and beak.
2
Phase 2
Simmer in water 12-15 minutes until a chopstick slides easily into the thickest arm, then cool.
3
Phase 3
Cut the arms and body into bite-size diagonal pieces.
4
Phase 4
Beat the gochujang, vinegar, sugar, garlic, and sesame oil into a cho-gochujang sauce.
5
Phase 5
Dress the octopus with the cucumber just before eating.
6
Phase 6
Sprinkle with sesame seeds and serve chilled as a hoe-style side with rice.