Elegant Scallion Rolls with Succulent Octopus
Enjoy Jjokpa Ganghoe with Octopus
Savor the refreshing taste of scallions paired with tender octopus. This dish offers a delightful combination of textures and flavors, perfect for a light meal or an appetizer.
Main Ingredients
- 10 stalks scallions (jjokpa)
- 1 fresh octopus
Dipping Sauces
- Spicy-sweet gochujang-based sauce (cho-jang)
- Sesame oil with salt dip (gi-reum jang)
- Spicy-sweet gochujang-based sauce (cho-jang)
- Sesame oil with salt dip (gi-reum jang)
Cooking Instructions
Step 1
Thoroughly wash 10 stalks of scallions, ensuring the root ends are clean. Bring a pot of water to a rolling boil. Blanch the scallions, starting with the root end, for about 30 seconds to 1 minute, until they turn a vibrant green. Avoid overcooking to maintain crispness.
Step 2
Once the scallions are submerged and have turned bright green, immediately remove them from the boiling water. This quick blanching is key to retaining their texture.
Step 3
Transfer the blanched scallions to a bowl of cold water to shock them. This stops the cooking process and helps preserve their vibrant green color and crisp texture. Let them cool completely.
Step 4
Prepare the octopus by rinsing it thoroughly under cold water. To remove any slime or impurities, rub it gently with a little coarse salt or a tablespoon of flour, then rinse again until clean. Pay attention to the tentacles and suckers.
Step 5
In a separate pot, bring water to a boil and add a pinch of salt. Once boiling, carefully add the whole octopus. Cook for about 30 seconds to 1 minute, just until it curls up. Swiftly remove it from the water.
Step 6
Drain the cooked octopus well. Allow it to cool down naturally at room temperature. Resist the urge to plunge it into ice water; letting it air dry will enhance its chewy texture.
Step 7
Once the scallions are cool and drained, trim off the very ends of the roots if desired. You can either roll them up like a small sushi roll or tie them together in bundles of 2-3 stalks. Cut them into bite-sized lengths, approximately 2 inches long.
Step 8
Slice the cooled octopus into bite-sized pieces, about 1/2 to 3/4 inch thick. Aim for pieces that are easy to eat and offer a satisfying chew.
Step 9
Arrange the prepared scallion rolls and sliced octopus attractively on a serving plate. Serve with the spicy-sweet gochujang dip (cho-jang) and the sesame oil with salt dip (gi-reum jang) on the side. This elegant presentation highlights the delicate flavor of the scallions and the satisfying chew of the octopus, creating a delightful and refreshing dish.
