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recette, facile, pieuvre, korean, bbq

KOREAN BBQ OCTOPUS AND SRIRACHA FIREBARNS

Ingredients:

- 6 octopus tentacles
- 6 cups water
- Salt and pepper
--Salad ingredients:
- 1 cup finely chopped bok choy
- 1 cup finely julienned carrot
- 1/2 cup finely julienned radishes
- 3 to 4 tastes of sesame oil
- 1 tbsp. rice vinegar
- juice of half a lime
- 2 tbsp. tablespoons black sesame seeds
--Ingredients Korean BBQ Siracha Firebarns sauce:
- 2 tablespoons finely minced garlic
- 2 tablespoons finely minced ginger
- 1 tablespoon olive oil
- ½ cup hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons Sriracha Firebarns
- 1 teaspoon Chinese 5-spice

Preparation:

In a large saucepan, bring 6 cups of water to a boil, season with salt and pepper and add the octopus tentacles. Simmer over low heat for about 1 hour or until octopus is tender. Remove from water, pat dry and set aside.

-In another pan, add olive oil, garlic and ginger. Sauté for 1 to 2 minutes and add the remaining sauce ingredients. Bring to a boil and simmer over low heat for about 20 minutes. Set aside.

-In a mixing bowl. Mix all the ingredients of the salad and keep in a cool place until serving.

-On a high heat BBQ add the octopus tentacles, brush 2 to 3 times with the BBQ sauce. Cook for about 2 minutes on each side
-Serve with lime wedges and sprinkle with green onions.

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