If you prepare the octopus well in the octopus sashimi, the cooking is almost half done, and the basic octopus care is important. First, we need to prepare the octopus. Remove the eye area first. Then cut the hair straight with scissors.

Remove the internal organs attached to the head. No matter how fresh the octopus was, it was not easy to remove it because it was tightly attached to the intestines

Turn the leg upside down and press around the mouth to remove the protruding bone.

To clean the octopus, first add 2 tablespoons of thick salt and rub it to remove any foreign substances on the sucker. Then add 2 tablespoons of flour and rub it again. Salt and flour are good because they absorb foreign substances well. Then add 2 tablespoons of soju and rub it for fishy smell and sterilization effect.

Rinse and drain until clear water comes out.

The octopus was so big that it overflowed the cutting board and crumpled its legs. If you cut radish into pieces and make octopus flesh, octopus flesh becomes tender. This is one of the secrets. Radish made a handle for easy grasping.

If you make red chili paste with vinegar, you don't have to buy red chili paste on the market. The ingredients are simple, easy to make, and delicious. Add 3 tablespoons of red pepper paste, 1 tablespoon of sugar, 1 tablespoon of vinegar (I'm a double vinegar, so half a tablespoon of water) and mix it.

Add 4 pieces of radish to 2.5 liters of water and boil until it boils hard. And add 2 tablespoons of vinegar. The diastase of radish makes the octopus tender and tender. Vinegar also sterilizes and softens. Then, hold the octopus head and repeat the octopus 3-4 times at first, put it in and out.

Then the legs of the octopus get curling and it becomes pretty.k.

Then add the octopus and boil it for 10 minutes. 10 minutes is appropriate for octopus weighing more than 1kg. Boil octopus that weigh less than 1kg for 6-7 minutes

If you poke it with chopsticks and the octopus meat goes in well, it's well-boiled well.

It's good to cool boiled octopus slightly enough to touch it with your hands, cut it, and eat it warm.

Cut the legs one by one, cut them into 5-6cm pieces, and cut them into pieces. I boiled it right away and ate it warm, so it goes in endlessly.