Chewy and Delicious Braised Octopus: A Perfect Rice Companion
Quick & Easy Braised Octopus from Leftover Boiled Octopus
Here’s a fantastic recipe for ‘Braised Octopus’ perfect for using up leftover boiled octopus. The chewy texture of the octopus combined with a savory and sweet sauce makes it an ultimate side dish for rice. Its irresistible flavor appeals to both adults and children, making it a ‘rice thief’ that will have you finishing your meal in no time! Try this recipe for a special occasion or when you want to make an impressive side dish with ease.
Main Ingredients- 250g boiled octopus
- 10 cloves garlic
- 2 Korean green chilies (cheongyang peppers)
- 1/2 Korean pear
- 20 whole black peppercorns
Braising Sauce- 1 cup (200ml) soy sauce
- 1 cup (200ml) water
- 1 anchovy and kelp broth pack
- 3 Tbsp corn syrup (45ml)
- 3 Tbsp soju (45ml)
- 1 cup (200ml) soy sauce
- 1 cup (200ml) water
- 1 anchovy and kelp broth pack
- 3 Tbsp corn syrup (45ml)
- 3 Tbsp soju (45ml)
Cooking Instructions
Step 1
First, cut the boiled octopus into large, bite-sized pieces. Cutting them too small can diminish the chewy texture, so tearing them into rustic pieces is key.
Step 2
Prepare the whole garlic cloves and remove the stems from the Korean green chilies, then slice them diagonally to add a spicy aroma. Adjust the amount of chilies to your preference.
Step 3
In a deep pot, add the half Korean pear, cut into large chunks. The sweetness from the pear will infuse into the sauce, adding a rich umami flavor.
Step 4
Pour in 1 cup (200ml) of water.
Step 5
Add 1 cup (200ml) of soy sauce. Using regular soy sauce (yangjo ganjang) instead of dark soy sauce will ensure a clean flavor and color.
Step 6
Add 3 tablespoons (45ml) of soju to eliminate any fishy smell and enhance the flavor. This is crucial for neutralizing any off-odors from the octopus.
Step 7
Add 3 tablespoons (45ml) of corn syrup for a glossy finish and sweetness, serving as a replacement for sugar. This ingredient helps create a beautiful sheen on the braised dish.
Step 8
Finally, add 20 whole black peppercorns for a pungent aroma and flavor. Using whole peppercorns provides a much richer fragrance.
Step 9
Add the anchovy and kelp broth pack to the pot. Cover and simmer over medium-low heat for about 20-30 minutes, or until the pear becomes very soft and breaks down easily. This allows the sweetness to fully infuse into the liquid.
Step 10
Once the broth has sufficiently extracted flavor, remove the broth pack and the softened pear pieces, leaving only the delicious braising sauce. Taste the sauce and adjust seasoning if necessary – add more soy sauce if it’s too bland, or a little water if it’s too salty.
Step 11
Add the cut octopus, whole garlic cloves, and diagonally sliced green chilies to the pot with the flavorful sauce. Now, increase the heat to medium-high and simmer uncovered for about 10 minutes. It’s important to reduce the sauce until it clings to the octopus.
Step 12
When the sauce has thickened and coated the octopus with a glossy sheen, and the octopus is delightfully chewy, your Braised Octopus is ready! Serve it over warm rice for a delightful meal.
