Octopus Poke With Kimchi
Recipe GLPR77e18c5fad3a4f
A refreshing Korean-inspired seafood salad featuring tender cubed octopus tossed with spicy, tangy kimchi, sweet onion, and scallion in a savory sesame-soy dressing. Ready in minutes, this sophisticated poke is perfect as an appetizer or served over steamed rice for a light main course.
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Ingredients
12 ounces boiled octopus, cut into 1/2-inch cubes
3 ounces 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 kimchi, roughly chopped
1 tablespoon kimchi juice from the jar
4 teaspoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon honey
gochugaru (Korean chili flakes), to taste
kosher salt
steamed rice, for serving (optional)
Directions
In a large mixing bowl, combine the diced sweet onion, sliced scallion, and roughly chopped kimchi.
Add the cubed octopus to the bowl with the vegetables.
Pour the soy sauce, kimchi juice, sesame oil, and honey over the octopus and vegetable mixture.
Gently toss all ingredients together until evenly coated with the dressing.
Season the poke with gochugaru and kosher salt to your taste preference, stirring gently to distribute the flavors.
Serve immediately as is or over steamed rice, adjusting soy sauce and sesame oil to taste if desired.
