Octopus Poke With Kimchi

Courtesy of Serious Eats

Serves: 4 to 6 servings
Prep Time: 5 mins
Cook Time: 10 mins

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Ingredients

• 12 ounces (340 g) boiled octopus, cut into 1/2-inch cubes (see note)

• 3 ounces (85 g) 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 (115 g) kimchi, roughly chopped, plus 1 tablespoon (15ml) juice from the jar

• 4 teaspoons (20 ml) soy sauce, more or less to taste

• 2 teaspoons (10 ml) toasted sesame oil, more or less to taste

• 1 teaspoon (5 ml) honey, more or less to taste

• Gochugaru (Korean chile flakes), to taste (see note)

• Kosher salt

• Steamed rice (if eating as a meal)

Direction

Combine octopus, onion, scallion, kimchi and its juice, soy sauce, sesame oil, and honey in a bowl and toss to combine. Season to taste with chile flakes and salt. Let stand 5 minutes at room temperature, then serve on its own or on top of steamed rice.