Octopus Carpaccio with Kimchi Cream

Name: Octopus Carpaccio with Kimchi Cream
Prep time: 45 min
Cook time: 97 min
Total time: 142 min
Yield: 4
Cuisine: Mains
Ingredients: 600 g Raw Octopus; 1.5 L Vegetable Stock; 300 ml White Wine; 2 cloves Garlic; 1 Yellow Onion; 1 Red Onion; 2 stalks Leek; 2 Bay Leaf; 1 Tbsp Black Peppercorns; 1 Tbsp Dried Juniper Berries; 2 Tbsp Crispy Chilli; 1 Tbsp Sesame Oil; 2 Tbsp Grain Vinegar; 3 Tbsp Cooking Oil; 2 Tbsp Salt; Water; 80 g Kimchi; 80 g Sour Cream; 2 Japanese Cucumber; 1/3 cup Grain Vinegar; 2 Tbsp Brown Sugar; 1 Tbsp Sea Salt; 6 Tomatoes; 2 Rice Crackers

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Level

difficult

Cooking

97 min

Preparation

45 min

Ingredients

Servings

Octopus
Raw Octopus	600 g
Vegetable Stock	1.5 l
White Wine	300 ml
Garlic chopped	2 cloves
Yellow Onion chopped	1
Red Onion chopped	1
Leek chopped	2 stalks
Bay Leaf	2
Black Peppercorns	1 tbsp
Dried Juniper Berries	1 tbsp
Crispy Chilli	2 tbsp
Sesame Oil	1 tbsp
Grain Vinegar	2 tbsp
Cooking Oil	3 tbsp
Salt	2 tbsp
Water if needed
Kimchi Cream
Kimchi	80 g
Sour Cream	80 g
Pickled Japanese Cucumber
Japanese Cucumber chopped	2
Grain Vinegar	¹⁄₃ cup
Brown Sugar	2 tbsp
Sea Salt	1 tbsp
Garnishing
Tomatoes halved	6
Rice Crackers of your choice	2

How to cook

Prepare octopus

Saute garlic, onions and leeks in a medium-sized stock pot. Stir occasionally.
Add white wine to deglaze the pan, then add the vegetable stock.
Add octopus, bay leaf, peppercorns and juniper berries and simmer gently until tender for at least 45 mins to 1.5 hrs. Test for tenderness with a skewer.
Remove from pot and chill overnight. Slice thinly and toss in crispy chilli.