Korean Fried Octopus

How to Make Korean Fried Octopus

1. Fill a pot with up to 1 liter of water, salt it and add 1 teaspoon of soy sauce, 1 teaspoon of grated ginger, the Chinese spice mix, peppercorns, coriander, and star anise. Stir in.
2. Boil for 5 minutes.
3. Add the octopus tentacles, cover with the lid and boil for 10 more minutes.
4. Transfer the boiled tentacles on a plate on paper towels.
5. Add the olive oil, garlic, and the remaining ginger to a smaller pot over low-medium heat. Stir. Add the lemongrass.
6. Add the lemon juice, honey, mango sauce, hoisin sauce, and rice vinegar. Cook and stir for 1-2 minutes.
7. Add the remaining soy sauce and 2-3 tablespoons of water if necessary. Stir and simmer for the next 10 minutes.
8.  Use some of this sauce to coat the boiled tentacles.
9. Heat 2 teaspoons of vegetable oil in a grill pan over medium-high heat, then add the sauce-coated tentacles.
10. Grill for 4 minutes on both sides.
11. Add the lime slices, cook for a few more seconds, and remove from heat.
12. Add the carrot, lettuce, spring onions, and chili pepper to a medium bowl. Pour the dressing on top of them, add a dash or two of sesame seeds and mix.
13. Serve the salad with grilled tentacles.