Name: Octopus Carpaccio with Kimchi Cream
Prep time: 45 min
Cook time: 97 min
Total time: 142 min
Yield: 4
Cuisine: Mains
Ingredients: 600 g Raw Octopus; 1.5 L Vegetable Stock; 300 ml White Wine; 2 cloves Garlic, chopped; 1 Yellow Onion, chopped; 1 Red Onion, chopped; 2 stalks Leek, chopped; 2 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; 80 g Kimchi; 80 g Sour Cream; 2 Japanese Cucumber, chopped; 1/3 cup Grain Vinegar; 2 Tbsp Brown Sugar; 1 Tbsp Sea Salt; 6 small Ripe Tomatoes (cherry or vine), halved; 2 Rice Crackers of your choice

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
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	¹⁄₃ 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.