Korean Flavored Octopus and Gnocchi
April 28, 2013
I chopped the octopus into what I considered to be gnocchi sized, but they ended up shrinking like crazy. I knew this happens when braising octopus but for some reason I wasn't thinking. Next start the sauce. Sauteed onions followed by some garlic, ginger, and gochujang. Can of tomatoes in next. Then the octopus. Let this simmer about 2 hours. Meanwhile I made the gnocchi. In addition to cutting the octopus too small, I also made the gnocchi too big for some reason. Rinced and blanched the rice cakes. Only cook them about 1 minute. Tasty stuff all mixed together. The rich hearty octopus infused sauce really coats the gnocchi and rice cake well. Good, but not exactly what I was going for.
Korean Flavored Octopus and GnocchiFor: 4 Servings
- 1 Onion (sliced)
- 5 Cloves Garlic (minced)
- 2 Inches Ginger (grated)
- 2 Tablespoons Gochujang
- 28 Ounces Canned Diced Tomato
- 3/4 Pound Cleaned Octopus
- 2 Tablespoons Rice Vinegar
- 1 Tablespoon Soy Sauce
- Salt and Pepper
- Korean Rice Cake
- Saute onions until beginning to brown. Add garlic and ginger, then gochujang. Add a can of diced tomatoes. Then the squid and a little rice vinegar, soy sauce, and salt. Cover and simmer on low about 2 hours, stirring occasionally. When octopus is tender, add in the (blanched) rice cake or (cooked) gnocchi. Simmer another few minutes before removing from heat and serving.