Octopus Carpaccio with Kimchi Cream
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Octopus Carpaccio with Kimchi Cream

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Level

difficult
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Cooking

97 min
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Preparation

45 min
Ingredients
Servings
4
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
Sea Salt
2 tbsp
Cooking Oil
3 tbsp
Crispy Chilli Sauce
2 tbsp
Sesame Oil
1 tbsp
Grain Vinegar
2 tbsp
Plain Water, if needed
Kimchi Cream
Kimchi
80 g
Sour Cream
80 g
Pickled Japanese Cucumber
Japanese Cucumber, chopped
2
Grain Vinegar
13 cup
Brown Sugar
2 tbsp
Sea Salt
1 tbsp
Garnishing
small Ripe Tomatoes (cherry or vine), halved
6
Rice Crackers of your choice
2
How to cook
Step 1
  • Sauté garlic, onions and leeks for 7 mins in a medium-sized stock pot. Stir occasionally.
Step 2
  • Add white wine to deglaze pan, then add the vegetable stock.
Step 3
  • 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.
Step 4
  • Remove from pot and chill overnight. Slice thinly and toss in crispy chilli sauce.
Step 5
  • Blend the kimchi and sour cream in a blender until fine and smooth. Set aside in refrigerator to chill in a piping bag.
Step 6
  • Mix grain vinegar, sugar and sea salt.
Step 7
  • Place cucumbers in a medium Ziploc bag and pour vinegar mixture in. Chill in refrigerator for 3 to 6 hrs.
Step 8
  • Arrange slices of octopus, dots of kimchi cream, pickled cucumber, tomatoes and garnish with rice crackers. Serve immediately!
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