Grilled octopus with warm light kimchi

The warm light kimchi.

Slice a cabbage, garlic and chili. Cook it on a high heat for 5 min. Add fish sauce and sesame oil. Keep aside.

Cut the previous boiled octupus into slices and cook it on a grill or pan for 3 min on each size.

Place it on top of the kimchi.

For the dressing I mixed olive oil parsley and lemon and garnished it with dried bacon.


Get a boiled octopus and cut ii into slices.

Grill it for 2 minutes each size

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