Seoul ‘Mom’ Chef Woo’s Fail‑Proof Octopus Prep: Turn Off the Heat When It Boils
Creatrip Team
2 months ago
Chef Woo Jeong‑wook, who appeared as the ‘Seoul mom’ on Black & White Chef Season 2, shares a simple, reliable recipe and technique for kim‑pesto nakji muchim (octopus salad). He stresses careful prep: rub octopus with flour to remove impurities, add a lemon slice when blanching to reduce fishiness, and when the water first boils turn off the heat and let the octopus finish cooking in residual heat before shocking in ice water—this keeps the texture tender. His kim‑pesto uses roasted dried gim (seaweed) blended with aromatics, soy‑based simmered extract, and a splash of soju; the dressed dish is finished with perilla oil and sesame. Variations include using jjukkumi (baby octopus), squid, or shrimp, and the pesto works as a noodle or salad sauce. (gim: roasted dried seaweed)
