Maangchi Original Muneo-sukhoe Video
The recipe author demonstrates octopus preparation, boiling and dipping sauce.
Official cooking video · Maangchi · YOUTUBECooked Octopus with Sesame Dip (Muneo-sukhoe, 4 Servings)
A Korean cooked-octopus main dish: boil a cleaned octopus, slice it thinly and dip in salted sesame oil. This is not raw octopus.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Thaw frozen octopus in the refrigerator. Check the head for remaining innards and ink sac and remove them.
- 02
Rub the octopus and suckers with coarse salt. Rinse several times in cold water. Clean tools that touched raw seafood.
- 03
Boil water in a large pot. Submerge the octopus tentacles-first, turning partway through for even cooking.
- 04
For a roughly 1 kg octopus, start checking at 7–8 minutes. Size changes timing: cut the thickest tentacle and ensure the center is fully cooked and opaque, cooking longer as needed.
- 05
Drain, cool briefly, remove the mouth and beak and slice tentacles thinly. Take care with hot water and steam.
- 06
Mix 2 tbsp sesame oil, 1/4 tsp salt and 1 tbsp toasted sesame seeds in a dish; serve with the cooked octopus.
Helpful source links
Before you cook
Cook the octopus fully and avoid raw-seafood cross-contamination. Check mollusc and sesame allergens. Refrigerate within 2 hours in shallow containers at 4°C or below, consume in 3–4 days, and reheat leftovers to at least 74°C if served warm. Cut small for children.
Allergens: 연체동물(문어), 참깨, Molluscs (octopus), Sesame, 軟体動物（タコ）, ごま
Image & source credits
These illustrations stand in for food photos.
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