Kim Dae-seok's Octopus Sookhoe
Clean the octopus thoroughly with flour to remove mucus, then gently simmer it in a brine made with radish, soju, and sugar for tender, soft, and chewy texture without toughness.
Ingredients needed 3 servings
Recipe
Cooking tips
- Avoid adding vinegar when boiling octopus as it may make the skin mushy; use sugar instead for a softer texture and natural flavor.
- Never slice octopus while hot—it tends to break apart easily. Always cool it completely or slightly freeze it before slicing for neat, thin cuts.
- To prevent skin from peeling off, rub the octopus with flour instead of coarse salt to safely remove mucus and grit without causing damage.
Recommended for
- Those who want to enjoy octopus that is neither tough nor rubbery but pleasantly chewy and soft.
- People looking to learn how to prepare octopus with beautifully shaped legs for holidays or ancestral rites.
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