Chewy and Tender Spring Baby Octopus Stir-fry Recipe
Spicy and Delicious Baby Octopus Stir-fry: A Spring Delight
They say ‘Spring baby octopus, Autumn octopus,’ and this time, we’ve captured the season’s best with this spicy and flavorful baby octopus stir-fry. Perfect as a side dish for rice or a delightful appetizer, this recipe will guide you to a delicious meal. Enjoy the taste of spring!
Main Ingredients- 1kg Live Baby Octopus
- 1 Onion
- 1/2 Carrot
- 1/6 Cabbage
- 1/2 cup Sliced Green Onion
- 100g Minari (Water Dropwort)
- 1 Green Chili Pepper
Seasoning- 2 Tbsp Soy Sauce
- 1.5 Tbsp Fine Gochugaru (Korean Chili Flakes)
- 1 Tbsp Gochujang (Korean Chili Paste)
- 1 Tbsp Minced Garlic
- 1 Tbsp Maesil Extract (Plum Syrup)
- 1 Tbsp Cooking Wine (Mirin, etc.)
- 1/2 Tbsp Sesame Oil
- 2 Tbsp Soy Sauce
- 1.5 Tbsp Fine Gochugaru (Korean Chili Flakes)
- 1 Tbsp Gochujang (Korean Chili Paste)
- 1 Tbsp Minced Garlic
- 1 Tbsp Maesil Extract (Plum Syrup)
- 1 Tbsp Cooking Wine (Mirin, etc.)
- 1/2 Tbsp Sesame Oil
Cooking Instructions
Step 1
Preparing the Baby Octopus: To start, carefully remove the beak from the mouth of the baby octopus. Then, turn the head inside out to thoroughly clean and remove the innards and ink sac. While handling live seafood can be a bit tricky and lively, the effort is well worth it for the freshest taste. (Note: The octopus may wiggle during preparation!)
Step 2
Thoroughly Washing the Octopus: To ensure all debris is removed from the suckers, generously coat the octopus with flour and knead it. Follow this by rinsing it once more with coarse salt. This two-step process will make the octopus clean and firm.
Step 3
Blanching the Octopus: Once cleaned, cut the baby octopus into bite-sized pieces. Bring a pot of water to a rolling boil and carefully add the octopus. Blanch it for a very short time, about 10 to 15 seconds. Be careful not to overcook, as this can make the octopus tough. Immediately rinse the blanched octopus under cold water to stop the cooking process and maintain its tender texture.
Step 4
Making the Spicy Sauce: In a bowl, combine 2 tablespoons of soy sauce, 1.5 tablespoons of fine gochugaru, 1 tablespoon of gochujang, 1 tablespoon of minced garlic, 1 tablespoon of maesil extract, and 1 tablespoon of cooking wine. Mix these ingredients well until a smooth paste forms. For an extra kick, finely mince one green chili pepper and add it to the sauce.
Step 5
Sautéing Aromatics and Vegetables: Heat a pan over medium-low heat and add a drizzle of cooking oil. Add the sliced green onions and sauté slowly until fragrant, creating a flavorful green onion oil. Once the green onions are aromatic, add the thinly sliced onion and stir-fry until it becomes translucent.
Step 6
Adding More Vegetables: When the onions are softened, add the roughly chopped cabbage and julienned carrots to the pan. Stir-fry these vegetables together until they are slightly wilted, ensuring they are evenly distributed in the pan.
Step 7
Combining Octopus and Vegetables: Once the vegetables are partially cooked, add the blanched baby octopus to the pan. Gently toss everything together to ensure the octopus is well mixed with the vegetables.
Step 8
Stir-frying with Sauce: Pour all of the prepared seasoning sauce over the ingredients in the pan. Turn the heat up to high and stir-fry quickly for about 2 to 3 minutes. It’s important to cook rapidly at high heat to coat the octopus and vegetables evenly with the sauce and prevent overcooking.
Step 9
Finishing Touches: Just before turning off the heat, add the fresh minari (water dropwort) and give it a quick stir. Finally, drizzle in 1/2 tablespoon of sesame oil for a rich aroma and nutty flavor. Your delicious baby octopus stir-fry is now ready! Serve it over hot rice, or enjoy it with fresh lettuce wraps.
