[Hanolle] Frozen Jeju Octopus 400g / 한올레 냉동 문어 400g

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Delight in the authentic flavors of Jeju Island with Hanolle Frozen Jeju Octopus 400g. Known for its tender texture and rich seafood flavor, this premium octopus is sourced from the pristine waters surrounding Jeju Island, South Korea. Widely revered in Korean cuisine for its versatility and distinctive taste, Jeju Octopus is a favorite among seafood enthusiasts worldwide.

Key Features:

Premium Quality: Directly sourced from the clean and nutrient-rich waters of Jeju Island, ensuring superior freshness and top-notch quality.
Nutrient-Rich: High in protein, vitamins, and minerals, offering essential nutrients for a balanced diet.
Versatile Usage: Perfect for grilling, boiling, stir-frying, or adding to salads and soups, enhancing its natural flavor profile.
Distinctive Flavor: Delivers a delicate sweetness with a satisfying chewy texture that pairs well with various seasonings.
Packaging:

Frozen for Freshness: Flash-frozen immediately after harvesting to preserve its natural flavors and nutrients, ensuring peak freshness until preparation.

■ Ingredients

• Octopus
• Salt
• Flour

■ How to cook

• Add 1/2 cup of flour to the octopus and rub it thoroughly to remove any stickiness.

• Rinse the octopus several times under running water and drain.

• Add 1/2 cup of salt and rub the octopus again to remove any remaining impurities.

• Rinse the octopus under running water until the water runs clear.

• Depending on the size of the octopus, adjust the amount of water. Cut a few pieces of radish and add them to the water, then bring it to a boil.

• Add the octopus head first and boil for about 5 minutes. When the head turns red, flip the octopus and cook for another 5 minutes. Remove from the pot and place it in cold ice water.

• Once cooled, the octopus will be tender and delicious. Overcooking can make it tough and less enjoyable to eat.

• The tender octopus will be fresh, firm, and chewy. Separate the legs and slice them thinly for easy cutting.

• Serve the sliced octopus on a plate with cho-gochujang (spicy vinegar sauce) and wasabi soy