Octopus Slices with Sesame Dipping Sauce (Muneo-sukhoe)

Steps

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1. 1
   Check the octopus for freshness: it should smell clean without a fishy odor and feel slippery to the touch.
   ▶ ≈0:07
2. 2
   Clean the octopus: turn the head inside out to remove intestines and hard parts, cleaning the interior thoroughly.
   ▶ ≈1:21
3. 3
   Rub the octopus thoroughly with salt to remove mud and slime from the suckers, massaging for several minutes, then rinse with water. Repeat at least twice until completely clean.
   ▶ ≈2:49
4. 4
   Bring a pot of water to a rolling boil. Place the octopus in and let it open naturally without forcing (to prevent boiling over).
   ▶ ≈4:58
5. 5
   Cook for 13–15 minutes for a 2 kg octopus, turning once halfway through. Do not overcook or the meat will become tough.
   ▶ ≈5:04
6. 6
   Immediately rinse the cooked octopus in cold water to preserve the skin's color and appearance, then let it cool completely.
   ▶ ≈6:47
7. 7
   Cut the cooled octopus into bite-sized pieces and remove the mouth (the hard central part).
   ▶ ≈7:51
8. 8
   Prepare the dipping sauce: combine salt (about a quarter teaspoon), sesame oil, and sesame seeds.
   ▶ ≈9:16
9. 9
   Dip the octopus slices in the sauce and serve.
   ▶ ≈10:54