Tender and Chewy Boiled Octopus (Muneo Sukhoe)
Mastering Boiled Octopus: How to Prepare and Cook the Perfect Muneo Sukhoe
Feeling the excitement of preparing special dishes? This guide will walk you through creating the most delicious boiled octopus, known as ‘Muneo Sukhoe,’ using fresh rock octopus. We’ll cover everything from detailed preparation steps and the ideal cooking time to tips for achieving a perfectly tender and chewy texture. Enjoy this healthy, low-calorie delicacy, rich in protein and taurine, especially when dipped in our homemade spicy-sweet dipping sauce (cho-gochujang). Perfect for any occasion, including festive feasts! #Octopus #RockOctopus #HowToBoilOctopus #OctopusRecipe #MuneoSukhoe #MuneoSamhap #RitualFood
Ingredients
- 2kg fresh rock octopus
- 1/2 cup coarse sea salt (for cleaning)
- 1/2 cup all-purpose flour (for cleaning)
- 200g Korean radish (for boiling)
- 1/2 cup soju (Korean rice wine, for boiling and deodorizing)
- 1/2 onion (for boiling)
Cooking Instructions
Step 1
Our star ingredient today is the natural rock octopus, which inhabits the nooks and crannies of rocks and reefs in the sea. It’s renowned for its superior flavor and nutritional value compared to other octopuses, making it a celebrated health food for its tender yet chewy texture. Rock octopus, especially from the southern coast of Korea, has firm flesh that offers a delightful balance of tenderness and chewiness. Rich in protein, even more so than fish, octopus is a low-calorie food beneficial for weight management and beauty. Its high taurine content is excellent for combating fatigue and managing cholesterol levels, making it a highly recommended food for overall well-being.
Step 2
Let’s begin with preparing the octopus. After rinsing the octopus, use kitchen scissors to carefully remove the eyes. Then, locate the beak-like mouth at the base of the tentacles and cut it out. Next, cut open the head to remove and discard the internal organs. This crucial step helps to remove any tough parts and ensures a more tender result when boiled.
Step 3
Now, for the thorough cleaning process. Place the prepared octopus in a large bowl. Add 1/2 cup of coarse sea salt. Arrange the octopus so that the suction cups on its tentacles face upwards. Firmly rub the octopus all over, scrubbing vigorously (‘barak-barak’ scrubbing). This is the first cleaning step using salt to remove slime. After the salt scrub, add 1/2 cup of flour. Continue to rub the octopus thoroughly with the flour; the flour helps to absorb any remaining sliminess and impurities. Finally, rinse the octopus thoroughly under cold running water until all traces of salt and flour are completely washed away. This meticulous cleaning is essential to eliminate any fishy odor and achieve a clean, pure taste.
Step 4
Here’s the secret to boiling octopus to achieve perfect tenderness and eliminate any unwanted odors. Use a large pot and fill it with enough water to fully submerge the octopus. Once the water comes to a rolling boil, add the Korean radish (200g) and onion (1/2) – these ingredients help tenderize the octopus and add a subtle sweetness. Also, add 1/2 cup of soju. The alcohol in the soju evaporates during cooking, effectively carrying away any unpleasant marine odors and leaving the octopus with a clean, pleasant flavor.
Step 5
The key to achieving a beautiful, appetizing shape for your octopus lies in this step! As soon as the water reaches a rolling boil, grasp the octopus by the head. Dip the ends of its tentacles into the boiling water, then quickly lift them out. Repeat this dipping and lifting motion several times. This technique encourages the tentacles to curl inwards, forming a lovely spiral shape. Once the tentacles have curled nicely, fully submerge the octopus in the boiling water and continue to cook. For a 1kg octopus, boiling time should be around 10 minutes or less. Overcooking will make the octopus tough, while undercooking may leave the thicker parts, like where the head connects to the tentacles, underdone. Adjust the heat as needed to prevent the octopus from boiling over.
Step 6
To ensure your boiled octopus is perfectly firm and retains its delightful texture, this step is crucial. Immediately after removing the cooked octopus from the boiling water, plunge it into an ice bath. This rapid cooling process firms up the octopus flesh, making it wonderfully bouncy and ‘teng-teng-gul’ (the Korean onomatopoeia for a firm, springy texture). Avoid leaving the octopus in plain water for too long, as this can dilute its flavor. Using plenty of ice ensures a quick and effective chill.
Step 7
Behold, your beautifully boiled octopus! Carefully arranged on a plate, its vibrant color and plump, curled tentacles look incredibly appetizing. While it’s delicious served warm, we’ll share another way to enjoy it in the next step.
Step 8
To elevate your Muneo Sukhoe experience, let’s prepare the perfect dipping sauce, ‘Cho-gochujang’ (spicy-sweet dipping sauce). Combine 3 tablespoons of gochujang (Korean chili paste), 3 tablespoons of vinegar for a tangy kick, 2 tablespoons of corn syrup or oligosaccharide for sweetness, 1 tablespoon of minced garlic for aroma, and 0.5 tablespoon of lemon juice for a touch of freshness. Mix all the ingredients well until smooth. This generous batch of dipping sauce is not only perfect for octopus but also a fantastic accompaniment to various seafood dishes.
Step 9
For perfectly sliced, aesthetically pleasing octopus, try this trick: after boiling, place the octopus in the freezer for about 10-15 minutes until it’s slightly firm. Slightly freezing the octopus makes it much easier to slice cleanly, maintaining its shape without tearing. While enjoying the freshly boiled, warm octopus with cho-gochujang is delightful, serving it chilled offers a different, equally wonderful culinary experience. Enjoy it your preferred way – warm or chilled!