Ingredients
Octopus
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
Garnishing
6 small Ripe Tomatoes (cherry or vine), halved
2 Rice Crackers of your choice
*Available at your nearest FairPrice store.
Method
- 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.
- 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.
- Blend the kimchi and sour cream in a blender until fine and smooth. Set aside in refrigerator to chill in a piping bag.
- 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!
