Octopus Poke With Kimchi Recipe
- 12 ounces (340g) boiled octopus, cut into 1/2-inch cubes (see note)
- 3 ounces (85g) sweet onion, such as Maui or Vidalia, cut into 1/4-inch dice
- 1 scallion, white and light green parts only, thinly sliced
- 4 ounces (115g) kimchi, roughly chopped, plus 1 tablespoon (15ml) juice from the jar
- 4 teaspoons (20ml) soy sauce, more or less to taste
- 2 teaspoons (10ml) toasted sesame oil, more or less to taste
- 1 teaspoon (5ml) honey, more or less to taste
- Kochukaru (Korean chili flakes), to taste (see note)
- Kosher salt
- Steamed rice (if eating as a meal)
- Combine octopus, onion, scallion, kimchi and its juice, soy sauce, sesame oil, and honey in a bowl and toss to combine. Season to taste with chili flakes and salt. Let stand 5 minutes at room temperature, then serve on its own or on top of steamed rice.
octopus, sweet onion, scallion, soy sauce, sesame oil, honey, kochukaru, kosher salt, rice
Taken from www.seriouseats.com/recipes/2016/06/octopus-poke-kimchi-hawaiian-recipe.html (may not work)