Boiled Octopus Flavored with Kimchi
| Ingredients |
Serves 1 |
Serves 4 |
Boiled octopus
Enoki mushrooms
Shimeji mushrooms
Kimchi (spicy Korean pickles)
|
30g
30g
20g
15g
|
120g
120g
80g
60g
|
| １ |
Remove the hard tips from the enoki and shimeji mushrooms, cut the enoki in half and separate both mushrooms. |
| ２ |
Boil the mushrooms briefly and drain using a colander. |
| ３ |
Cut the octopus into bite-size pieces. Mince the kimchi. |
| ４ |
Mix all the ingredients. |
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