Tender & Savory Braised Octopus with Soy Sauce
#Using Crab Soy Sauce for Braised Octopus #Quick & Easy Octopus Dish #The Perfect Harmony of Tender and Chewy Octopus
Discover how to make a gourmet braised octopus dish in a flash, using leftover soy sauce from fermented crab (ganjang gejang) as a secret ingredient. This versatile soy sauce transforms frozen octopus into a tender, chewy, and incredibly flavorful side dish. Perfectly balanced between savory and sweet, this octopus braise is a guaranteed crowd-pleaser and a fantastic addition to any meal.
Ingredients for Braised Octopus- 2 prepared octopuses
- 3 cups of fermented crab soy sauce (or store-bought seasoned soy sauce)
- 2 Tbsp coarse sea salt (for cleaning octopus)
- 1/2 cup dried bird’s eye chilies (or other dried chilies)
Cooking Instructions
Step 1
Start by preparing your seasoned soy sauce. If you have leftover soy sauce from making fermented crabs or shrimp, this is the perfect opportunity to use it for an even richer flavor. This sauce also works wonderfully as a general seasoned soy sauce, so it’s worth making extra! Pour 3 cups of the fermented crab soy sauce into a pot.
Step 2
Properly cleaning the octopus is crucial for a good texture. Take 2 tablespoons of coarse sea salt and rub it all over the octopus, like you’re scrubbing it. Rinse the octopus thoroughly 4 to 5 times to remove any slimy residue. If you don’t have coarse sea salt, you can use flour for cleaning. If you don’t have either, you can simply rinse the octopus well, then blanch it in boiling water with a little salt for about 1-2 minutes before using it in the braise.
Step 3
For a spicier and more complex flavor, add the dried bird’s eye chilies (or remove seeds from dried chilies if you prefer less heat) to the soy sauce. Bring the mixture to a rolling boil over high heat.
Step 4
Once the soy sauce is boiling vigorously, add the cleaned octopus to the pot. Begin the braising process. Initially, keep the heat on high and cover the pot. Let the octopus start to cook and absorb the flavors.
Step 5
When the sauce begins to boil over, remove the lid and reduce the heat to medium. As it simmers, you’ll notice the octopus puffing up slightly and becoming plumper. It will also start to turn a rich brown color. Braise over medium heat for about 20 minutes. Then, reduce the heat to low and continue to simmer for another 20 minutes. This slow cooking allows the flavors to penetrate the octopus completely.
Step 6
And there you have it! Perfectly braised octopus. The soy sauce has reduced beautifully, coating the octopus in a deep, appetizing color. The aroma of the chilies adds a wonderful kick. The octopus itself is wonderfully tender and succulent.
Step 7
First, carefully remove the braised octopus from the pot and set it aside. We’ll leave the braising liquid in the pot for now.
Step 8
Let’s take a closer look at the braised octopus. Despite being cooked for a long time, it retains a delightful chewiness while being incredibly tender on the outside. Submerge the octopus back into the reserved soy sauce liquid to ensure it absorbs even more flavor as it cools. Let it cool completely in the liquid, then transfer it to an airtight container and store it in the refrigerator. When you’re ready to eat, simply slice and serve.
Step 9
Ready to serve! Slice the octopus into bite-sized pieces and arrange them on a plate with the flavorful soy sauce. If you chill it in the refrigerator for 1 to 2 hours after braising and then slice it, the soy sauce color will penetrate deeper into the octopus, enhancing the flavor even further. Thanks to the magic of the fermented crab soy sauce, this delicious octopus braise comes together so quickly. Get ready to enjoy a meal that perfectly complements a bowl of rice!
