Confit Octopus with Korean Style Chilli Sesame Dressing

Serves: 4

Preparation time: 5 minutes

Cooking time: 90 minutes

Difficulty: Easy

Ingredients

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1kg South West Octopus, cleaned

Olive oil as needed, about 3 cups

12 cloves garlic, peeled and left whole

2 dried chilies

Salt

Dressing

1 tbsp sesame seeds

3 tbsp sesame oil

¼ tbsp lemon juice

1 garlic clove, crushed

2 tsp Korean chilli flakes (gochugaru)

1 tsp sugar

¼ tsp salt

Method

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1. Wash octopus well. Combine with olive oil, garlic, chilies, thyme and large pinch of salt in saucepan, so that oil completely covers octopus (add more oil if necessary).

2. Place the saucepan over medium-high heat; bring to very slow simmer (if you have a thermometer, the ideal temperature is about 190 degrees). Adjust heat to maintain this slow simmer, and cook until octopus is tender, for an hour or more (check with point of sharp knife).

3. For the dressing, mix together all ingredients to taste. Serve separate to the octopus or toss together.

4. Remove garlic and octopus to a platter; discard oil, or reserve oil for another use.