Tender Boiled Octopus and Aged Kimchi Rolls
#OctopusRecipe #AgedKimchiDish #CopycatRestaurantStyle #KimchiRolls #OctopusSushi
I was watching a popular restaurant show and saw an amazing dish: rice rolled with aged kimchi, topped with sliced raw octopus! I thought, ‘Do I really need to wait in a 2-hour line for this?’ So, I decided to recreate it at home. I bought pre-boiled octopus, thinly sliced it, washed some aged kimchi to remove excess brine, and seasoned the rice with a simple kimbap-style seasoning instead of sushi vinegar. Then, I rolled it all up and topped it with the octopus slices. Here’s how to make this delicious Aged Kimchi Octopus Sushi Roll!
Ingredients- 7 sheets of aged kimchi (or well-fermented napa cabbage kimchi)
- 2 boiled octopus tentacles, sliced (approx. 300-400g)
- 1.5 bowls of cooked rice
- 1 teaspoon salt
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- 1 stalk of green onion, finely chopped
- 2 tablespoons gochujang-based dipping sauce (cho-gochujang)
Cooking Instructions
Step 1
Rinse the aged kimchi (or any well-fermented napa cabbage kimchi) thoroughly under running water. Squeeze out as much excess water as possible by pressing firmly with your hands; this prevents the rice from becoming soggy and helps the rolls hold their shape.
Step 2
Thinly slice the pre-boiled octopus tentacles. Hold your knife at a slight angle and slice along the octopus’s grain, similar to filleting fish, to achieve tender, thin pieces.
Step 3
Season the rice simply, as you would for kimbap. In a bowl of warm cooked rice, mix in 1 teaspoon of salt, 1 teaspoon of sesame oil, and 1 teaspoon of toasted sesame seeds. Gently combine with a rice paddle. (Alternatively, if you prefer sushi rice, you can mix in a seasoning of vinegar, sugar, and salt.)
Step 4
Lay out one sheet of the squeezed aged kimchi flat on a clean surface, like a sushi mat or cutting board.
Step 5
Spread the seasoned rice evenly over the kimchi sheet. Aim for a thin, even layer; if the rice is too thick, it will be difficult to roll.
Step 6
Starting from the edge closest to you, roll the kimchi and rice together tightly, similar to making kimbap. Press firmly as you roll to ensure the filling is compact and doesn’t fall apart.
Step 7
Cut the rolled kimchi and rice into bite-sized pieces, about 2-3 cm thick. Arrange them neatly on a serving plate.
Step 8
Lightly brush a thin layer of the gochujang dipping sauce onto the cut surface of the kimchi rolls. This acts as a ‘glue’ for the octopus slices to adhere to.
Step 9
Carefully arrange the thinly sliced boiled octopus on top of each kimchi roll.
Step 10
Add a small dab of the gochujang dipping sauce on top of the octopus slices for extra flavor and visual appeal.
Step 11
Finally, sprinkle some finely chopped green onions over the top. Thanks to the gochujang, the octopus will stick beautifully, creating a visually appealing dish. Your restaurant-style Aged Kimchi Octopus Sushi Rolls are now complete! Enjoy this delicious homemade treat!
