Chewy and Tender Baby Octopus Salad (Sukhoe)
Make your home a gourmet seafood pocha with this affordable Baby Octopus Salad recipe! (Includes essential cleaning tips)
Discover a simple yet delicious recipe for Baby Octopus Salad (Sukhoe) using fresh, in-season baby octopus. Packed with rich, flavorful roe and tender meat, this dish is perfect for enjoying the season’s bounty. Instead of spending a fortune at a restaurant, you can create this delicacy at home for a fraction of the cost. This guide provides detailed instructions on how to clean and perfectly blanch the octopus, making it easy for even beginner cooks to achieve professional results.
Ingredients- 400g fresh baby octopus
- 1 bunch of Korean wild chives (minari)
- Salt (for cleaning and blanching)
Cooking Instructions
Step 1
First, prepare one bunch of fragrant Korean wild chives (minari). Rinse them thoroughly under running water and then cut them into approximately 4cm pieces. These prepared chives will help remove any fishy odor from the octopus and add a lovely aroma.
Step 2
Now, let’s clean the baby octopus. If you have about 400g of octopus, begin by making a small cut near the head with scissors. Then, carefully turn the head inside out and separate it from the body. Gently detach the roe inside, being careful not to burst it, as we’ll cook it separately. Use scissors to neatly remove the ink sac and internal organs.
Step 3
Add 1 tablespoon of salt to the cleaned baby octopus. Rub the octopus vigorously with your hands to remove any slimy coating. Washing it multiple times thoroughly is key to achieving a firm, chewy texture without any unpleasant taste. Finally, rinse it under cold water several times until it’s completely clean.
Step 4
Fill a large pot with plenty of water and bring it to a rolling boil. Once the water is boiling vigorously, add 1 teaspoon of salt. Then, add the cleaned baby octopus and blanch it quickly for about 40 seconds. Avoid overcooking, as it can make the octopus tough. The octopus is perfectly blanched when its shape curls and it turns a vibrant red.
Step 5
The baby octopus roe, which we separated earlier, needs to be cooked slightly longer than the main body for optimal texture. After removing the octopus, place the roe back into the same boiling water and cook for about 1 more minute. This ensures the roe is cooked through evenly without bursting.
Step 6
Next, we’ll blanch the chopped chives. Don’t discard the water used for cooking the octopus! It’s a flavorful broth infused with the octopus’s essence. Add the prepared chives to this boiling water and blanch for just about 30 seconds. It’s important to maintain the chives’ crisp texture and fresh aroma.
Step 7
Finally, cut the perfectly blanched octopus into bite-sized pieces. Typically, cutting them into 2 or 3 sections is ideal. Your wonderfully chewy and tender baby octopus salad is now ready!
Step 8
Pro Tip: Never throw away the water used to blanch the octopus! It makes an excellent broth with a deep, savory flavor. Using this broth to cook ramen noodles will result in an incredibly rich and complex taste, far superior to ordinary ramen. Baby octopus broth ramen is a true delicacy!
