
Octopus Carpaccio with Kimchi Cream
Level
difficult
Cooking
97 min
Preparation
45 min
Ingredients
Servings
Octopus | |
Raw Octopus | 600 g |
Vegetable Stock | 1.5 l |
White Wine | 300 ml |
Garlic chopped | 2 cloves |
Yellow Onion chopped | 1 |
Red Onion chopped | 1 |
Leek chopped | 2 stalks |
Bay Leaf | 2 |
Black Peppercorns | 1 tbsp |
Dried Juniper Berries | 1 tbsp |
Crispy Chilli | 2 tbsp |
Sesame Oil | 1 tbsp |
Grain Vinegar | 2 tbsp |
Cooking Oil | 3 tbsp |
Salt | 2 tbsp |
Water if needed | |
Kimchi Cream | |
Kimchi | 80 g |
Sour Cream | 80 g |
Pickled Japanese Cucumber | |
Japanese Cucumber chopped | 2 |
Grain Vinegar | 1⁄3 cup |
Brown Sugar | 2 tbsp |
Sea Salt | 1 tbsp |
Garnishing | |
Tomatoes halved | 6 |
Rice Crackers of your choice | 2 |
How to cook
Prepare octopus
- Saute garlic, onions and leeks in a medium-sized stock pot. Stir occasionally.
- Add white wine to deglaze the pan, then add the vegetable stock.
- Add octopus, bay leaf, peppercorns and juniper berries and simmer gently until tender for at least 45 mins to 1.5 hrs. Test for tenderness with a skewer.
- Remove from pot and chill overnight. Slice thinly and toss in crispy chilli.
Prepare kimchi
- Blend the kimchi and sour cream in a blender until fine and smooth.
- Set aside in the refrigerator to chill in a piping bag.
Prepare cucumbers
- Mix grain vinegar, sugar and sea salt.
- Place cucumbers in a medium Ziploc bag and pour vinegar mixture in. Chill in refrigerator for 3 to 6 hrs.
Assemble & serve
- Arrange slices of octopus, dots of kimchi cream, pickled cucumber and tomatoes.
- Garnish with rice crackers. Serve immediately!
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