Yoon Yi-ryeon's Low-Water Octopus Sukhoe
Octopus sukhoe that maximizes the octopus's natural juices and tender texture by steaming it with the vapor of soju, vinegar, and maesil syrup using almost no water.
Ingredients needed 3 servings
Recipe
Cooking tips
- When scrubbing with salt, if the outer skin of the octopus peels off, it will look unattractive after cooking, so rub the salt only on the suction cups.
- Cutting open the thickest central part of the legs, which cooks slowly, allows the head and legs to cook at a uniform rate and prevents toughness.
- When slicing octopus sukhoe, freeze it for about 30 minutes to 1 hour first; then the knife won't slip and you can slice it thinly and beautifully like in a restaurant.
Recommended for
- Those who have failed to cook octopus because it always turns out tough.
- Those who want to shape a beautiful and neat octopus for a holiday or ancestral rite table.
- Those who want a chewy, high-quality snack to dip in chojang or oil sauce.
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