Tako kimchi poke

Tako kimchi poke

By
From
Poke
Serves
4
Photographer
Matt Russell

This is a must! If cooked properly, octopus, or tako as it is called on the islands, is so dope! With a little prep and patience, this dish never disappoints. The kimchi marinade adds a really lovely deep flavour and the charring helps to bring out the summer vibes.

Ingredients

Quantity Ingredient

Boiling liquor

Quantity Ingredient
6 tablespoons rice wine vinegar
4 tablespoons tamari soy sauce
1 litre water
1 teaspoon salt
2 garlic cloves, peeled

Poke

Quantity Ingredient
1kg defrosted octopus – ideally a double sucker, (the freezing and thawing process helps tenderise the esh)
200g kimchi, (store-bought)
2 tablespoons sliced maui or sweet white onion

Base

Quantity Ingredient
240g white sushi rice

Marinade

Quantity Ingredient
300g kimchi (store-bought), blitzed into a sauce
1/2 orange, juiced
2 teaspoons toasted sesame oil
1/2 teaspoon smoked paprika
generous pinch sugar

Method

  1. To cook the octopus, place all the ingredients for the boiling liquor in a large pan and bring to the boil. Just before dropping the octopus into the water, curl the tentacles by dipping them into the water for a few seconds and lifting them out again. Repeat this 3 times. Then submerge the octopus completely and simmer for 1¾ hours.
  2. Lift the octopus out of the water and set to one side to cool. Remove the tentacles and place in a bowl with the kimchi and leave to marinate for at least 2 hours.
  3. Cook the rice as per the cooking instructions and leave to cool.
  4. For the marinade, blitz together all the ingredients with a touch of water to help loosen the mix.
  5. Now for the charring. Heat up the BBQ or grill, and once it’s super-hot, add the octopus tentacles and onion. While they are cooking, baste with half of the marinade. You are looking for a quick char, so just a couple of minutes on each side should do it.
  6. Cut the octopus into 1.5 cm discs. Add the onions and pile on top of the cooled rice. Stack some of the kimchi from the poke on the side, then pour over the remaining marinade and let it soak into the rice.
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