Tender and Juicy Waterless Boiled Octopus
How to make Waterless Boiled Octopus with Seasonal Radish
This recipe was generously shared by my husband, who loves fishing and received it directly from a captain! Because he catches it himself, it’s extra delicious. Enjoy this special recipe!
Ingredients- 1KG Fresh Octopus
- 0.5 Radish
- 3 Onions
- 5 Cheongyang Peppers (Korean chili peppers)
Cooking Instructions
Step 1
First, rinse the octopus thoroughly under running water to remove any dirt or debris. Use scissors to cut off the head and remove the innards. Once cleaned, rub the octopus all over with flour. This helps to remove any slime and tough exterior. Rinse it again under cold running water and set aside.
Step 2
Peel and wash the radish, then cut it into large chunks. Lay these chunks at the bottom of your cooking pot. This layer of radish will prevent the octopus from sticking to the pot and also helps to neutralize any potential fishy odors.
Step 3
Place the prepared octopus on top of the bed of radish in the pot. Arrange the tentacles so they don’t overlap too much, which will help ensure even cooking.
Step 4
Arrange the sliced onions and Cheongyang peppers over the octopus. Cover the pot with a lid and bring to a boil over high heat for about 15 minutes. Once steam starts to escape, reduce the heat to medium and continue to cook for another 5 minutes. After a total of 20 minutes, test the octopus by inserting a chopstick into the thickest part of a tentacle. If it goes in smoothly, it’s cooked. If it feels a bit tough, cover the pot and let it steam on low heat for another 5 minutes. If it’s still tough after that, simmer on medium heat for 5 more minutes and then steam. (Cooking time may vary depending on the size of the octopus.)
Step 5
Carefully remove the cooked octopus from the pot and immediately immerse it in a bowl of ice water. This shocking process helps to firm up the octopus flesh, giving it a delightful chewy texture. Let it cool in the ice water for about 5 minutes.
Step 6
Once cooled, remove the octopus from the ice water and slice it into bite-sized pieces. It’s delicious served with a variety of fresh vegetables like lettuce, perilla leaves, cucumber, and chili peppers. A side of gochujang (spicy red chili paste) or wasabi soy sauce makes a great dipping sauce.
