FOR 4 BUNS
PREPARATION: 20 MINUTES
COOKING: 80 MINUTES
FOR THE HONEY MUSTARD
FOR THE OCTOPUS
TO MAKE IT
Wash the vegetables and cut them into coarse pieces.
Rinse the octopus under running water and remove the eyes and the central tooth placed between the tentacles (rostrum).
Bring a pot of salted water to a boil and immerse the octopus tentacles repeatedly several times to make them curl, after which you can also completely immerse the octopus, add the vegetables and herbs and cook it over low heat for about 20 minutes for each kg.
Once cooked, turn off the heat and let the octopus cool completely immersed in water. When it is cold, take it out of the water, divide the tentacles and sprinkle them with a little extra virgin olive oil and salt.
Place them on a hot plate for a few minutes until crispy, then keep them aside.
Make the sauce by mixing together the mustard with honey and the grated lime zest, then set aside.
To assemble your sandwich, cut a turmeric sandwich in half and start stuffing it. Spread a spoonful of honey mustard on the bottom of the bread, place two tentacles per sandwich, about 50 g of buffalo stracciatella and about 60 g of kimchi cut into small pieces, then close it.
Prepare the other buns in the same way and then serve them immediately!
