Boiled Baby Octopus and Sliced Cuttlefish: An Easy 3-Course Set Recipe
Super Simple 3-Course Meal with Baby Octopus and Cuttlefish from the West Coast
The baby octopus fishing season along the West Coast begins in September, and by October, you often catch cuttlefish as a bonus while fishing for baby octopus. I’d like to share a memory of making a simple 3-course set with baby octopus and cuttlefish after returning home. [Introducing the Baby Octopus & Cuttlefish 3-Course Set] This set features Boiled Baby Octopus, Chopped Baby Octopus Tartare (Tangtangi), and Sliced Cuttlefish Sashimi. If you don’t fish, you can easily recreate this delightful meal using fresh seafood purchased from a local market. The freshness of the ingredients truly shines through in each dish, offering a wonderful seafood experience.
Main Ingredients- 13 fresh baby octopuses
- 3 fresh cuttlefish
- 3 cloves garlic
- 1 cheongyang pepper (Korean chili)
Baby Octopus Tartare Seasoning- 2 Tbsp sesame oil
- 3-5 cloves minced garlic (adjust to taste)
- A pinch of sesame seeds (for added aroma)
- 2 Tbsp sesame oil
- 3-5 cloves minced garlic (adjust to taste)
- A pinch of sesame seeds (for added aroma)
Cooking Instructions
Step 1
This recipe uses fresh baby octopus and cuttlefish caught on the West Coast, but even if you don’t go fishing, you can enjoy this delicious and simple 3-course meal by purchasing fresh seafood from your local market. With fresh ingredients, anyone can easily follow along!
Step 2
【Making Boiled Baby Octopus】
1. First, to remove any ink or impurities, generously sprinkle coarse salt over the baby octopus and rub it gently with your hands to clean it thoroughly. This process also removes sliminess, resulting in a firmer texture.
2. Fill a pot with plenty of water and bring it to a rolling boil. Once the water is boiling, add the baby octopus and blanch for about 3 minutes. The tentacles usually cook faster, so you can remove them first. Then, cook the head part for an additional 3 minutes before removing. (If your baby octopus is extremely fresh, you can even eat the internal organs and eyes without any fishy taste; they are quite savory!)
Step 3
【Making Baby Octopus Tartare (Tangtangi)】
1. For the tartare, unlike the boiled version, remove the internal organs and eyes from the baby octopus’s head.
2. Just like before, use coarse salt to thoroughly rub and clean the baby octopus.
3. Finely chop the cleaned baby octopus into small pieces (about 0.5 cm thick). The ‘tangtangi’ style means chopping it very finely for a pleasant chewy texture.
4. Add thinly sliced cheongyang pepper and minced garlic to the chopped octopus. Drizzle in 2 tablespoons of sesame oil for a rich aroma.
5. Finally, sprinkle some sesame seeds on top to complete the wonderfully chewy Baby Octopus Tartare! (I learned this method from a fisherman friend, and it’s far chewier and more flavorful than regular octopus tartare. You can adjust the amount of minced garlic to your preference.)
Step 4
【Making Sliced Cuttlefish Sashimi】
1. Carefully remove the internal organs and the quill (cartilage) from the cuttlefish. You can choose to remove the skin or leave it on. (Leaving the skin on can add a beautiful color to the sashimi.)
2. Rinse the cuttlefish under running water until clean. Then, pat it completely dry with paper towels. Removing excess moisture is crucial for clean slicing.
3. Slice the prepared cuttlefish into bite-sized strips, about 0.5 cm thick, similar to how you would prepare sashimi. Holding the knife at a slight angle can create a smoother cut surface. Arrange attractively on a plate and enjoy your delicious cuttlefish sashimi with cho-gochujang!
