Octopus with Ramen

 

I bought some octopus-flavored ramen and decided to fancy it up with real octopus.

Octopus is one of those things. If you don’t cook it right, it gets tough. Here is how I cooked it.

• 2 lbs medium-size whole octopus, cleaned
• 2 packages Bul Nak

1. Put enough cold water in a large pot to cover the octopus. Bring to a boil with enough salt to taste like seawater. Dunk each octopus in boiling water three times.
2. When the water is boiling again, add all the octopus, cover tightly, and bring the heat to low. Simmer for 20 minutes. Drain and immediately rinse in cold water mixed with ice. Refrigerate until ready to use.
3. Cook ramen according to package instructions. Cut the cooked octopus into bite-size (I just cut into individual tentacles). Divide the noodles into two serving bowls. Bring the broth to boiling and add the cooked octopus to heat. Pour over noodles and serve.