Octopus Carpaccio with Kimchi Cream

Serving 4-6 pax
Preparation Time 45 mins
Skill Intermediate

Inspiration for Octopus Carpaccio with Kimchi Cream


600g Raw Octopus*
1.5L Vegetable Stock
300ml White Wine
2 cloves Garlic, chopped
1 Yellow Onion, chopped
1 Red Onion, chopped
2 stalks of Leek*, chopped
2 pcs of Bay Leaf*
1 tbsp Black Peppercorns
1 tbsp Dried Juniper Berries*
2 tbsp Sea Salt
3 tbsp Cooking Oil
2 tbsp Crispy Chilli Sauce
1 tbsp Sesame Oil
2 tbsp Grain Vinegar
Plain Water, if needed

Kimchi Cream
80g Kimchi
80g Sour Cream*

Pickled Japanese Cucumber
2 pcs of Japanese Cucumber, chopped
5 tbsp Grain Vinegar
2 tbsp Brown Sugar
1 tbsp Sea Salt

6 small Ripe Tomatoes (cherry or vine), halved
2 Rice Crackers of your choice

*Available at your nearest FairPrice store.

  1. Sauté garlic, onions and leeks for 7 mins in a medium-sized stock pot. Stir occasionally. Add white wine to deglaze pan, then add the vegetable stock.
  2. Add octopus, bay leaf, peppercorns and juniper berries. 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 sauce.
  3. Blend the kimchi and sour cream in a blender until fine and smooth. Set aside in refrigerator to chill in a piping bag.
  4. 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.Arrange slices of octopus, dots of kimchi cream, pickled cucumber, tomatoes and garnish with rice crackers. Serve immediately!
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