6 servings

• 2 large tubers of beet, cut into small sticks
• 1 cup of daikon radish, cut into small sticks
• 5 cm piece of ginger, cut into small sticks
• 1 long red chili pepper, seeded and finely chopped
• 4 garlic cloves, finely chopped
• 2 tbsp sea salt flakes
• 1 tsp coconut sugar
• 12 Baby octopus, cleaned
• 2 tbsp mustard seed oil
• Sea salt flakes and freshly ground black pepper
• Juice from 2 limes
• 24 Perilla leaves

Grilled octopus with beetroot kimchi and perilla leaves


Preparation time: 30 minutes
Cooking/baking time: 10 minutes

1. Place beetroot, daikon radish, ginger, chili, garlic, salt and sugar in a bowl, stir and then pour into a clean jar with a screw top. Attach the lid, but do not tighten. Let stand on the counter for 3 days, then place in the refrigerator for another 3 days. Consume within 3 weeks.

2. Slice the octopus with a small sharp knife and then toss in mustard seed oil. Season to taste with salt and pepper. Then cook on a hot cooking grate for 5 minutes, sprinkling occasionally with lime juice. Serve with perilla leave sand beetroot kimchi.

NOTE FROM THE PROFESSIONAL CHEF: If you do not have the time to make your own beetroot kimchi, you can buy it ready-made. If you are preparing it yourself, please do not use iodized salt, as otherwise the kimchi will adopt a foul odor Perilla is a traditional East-Asian seasoning herb that is available in most Asian grocery stories. You can alternatively use shiso or mint.