Tender Octopus ‘Tangtangi’: A Spring Revitalizing Dish
How to Make Octopus ‘Tangtangi’. Fresh octopus ‘Tangtangi’ is a perfect spring tonic dish.
My sibling brought a lot of octopus from Mokpo, so I made Tangtangi. This dish is a delicacy, perfect for revitalizing your body during spring with its fresh, vibrant ingredients.
Ingredients
- 5-6 live octopuses (freshly killed)
- 500g beef round (lean cut)
- 3-5 stalks of green onions
- 4-5 Cheongyang peppers (Korean chili peppers)
- 5 cloves garlic
- Cooking wine (or soju, mirin)
- Salt (to taste)
- Black pepper (a pinch)
- Sesame oil (for flavor)
- Sesame seeds (for garnish and flavor)
Cooking Instructions
Step 1
First, prepare the beef round, ensuring it’s a lean cut with no excess fat. Marinate the cleaned beef with cooking wine, black pepper, salt, and sesame oil. This step helps tenderize the meat and remove any gamey odors.
Step 2
Carefully cut off the head of the live octopus and clean out the internal organs. Rinse the octopus thoroughly 3-4 times under cold running water. While typically, flour is used to remove slime, this octopus is exceptionally fresh, so a thorough water rinse is sufficient. Make sure to clean the suckers meticulously to remove any sand or debris.
Step 3
Drain the cleaned octopus well by placing it on a sieve. ‘Tangtangi’ is traditionally made with baby octopuses (sebal nakji), but today, my sibling brought larger ones, claiming they were more readily available! (The octopus is so fresh, it’s still wriggling even after the organs were removed.)
Step 4
Chop the octopus into bite-sized pieces. To ensure a tender texture that complements the beef, gently pound the pieces with the flat side of a knife or cleaver. *You can set aside the octopus head to add to a soup later, or focus on pounding the tentacles until they become tender. If you prefer a larger, chewier bite, you can simply cut the tentacles into larger pieces without pounding.
Step 5
Thinly slice the garlic cloves and finely chop the green onions.
Step 6
Slice the Cheongyang peppers diagonally. Removing the seeds will help control the spiciness level.
Step 7
Now it’s time to mix everything together. Combine the marinated beef, prepared octopus, sliced garlic, chopped green onions, a generous amount of sesame oil, and sesame seeds. Gently mix until well combined. Taste and adjust seasoning with salt if needed. For an extra kick, you can serve it with wasabi sauce or a sesame oil dip.
Step 8
When mixing ‘Tangtangi’, it’s key to use minimal seasoning to highlight the natural flavors of the ingredients. Adding a generous amount of sesame oil and sesame seeds will significantly enhance the nutty aroma and overall deliciousness. Mix gently to ensure all ingredients are well incorporated.
