Step 1

Prepare the fresh baby octopus. Turn the head inside out and remove the innards and ink sac. Cut out the eyes and the beak (which looks like a sharp protrusion) using a knife or scissors. Properly cleaning the head is crucial for a tender texture.

Step 2

Baby octopus often has debris in its suckers. To clean them thoroughly, add a generous amount of flour and a pinch of salt. Rub the octopus vigorously by squeezing and massaging it. This process removes any sliminess and ensures it’s clean. Rinse multiple times with fresh water until completely clean.

Step 3

Bring a pot of water to a boil. Blanch about 2/3 of the prepared baby octopus for no more than 1 minute. Overcooking will make the octopus tough, so a quick sear over high heat is key to maintaining its tenderness. Remove the blanched octopus and let it cool slightly. (The remaining 1/3 will be used for shabu-shabu.)

Step 4

[Baby Octopus and Nasturtium Salad] Preparation: Nasturtiums can contain a lot of dirt. Remove any dry or wilted leaves. Scrape off the tough outer layer of the roots with a knife and meticulously wash away any soil clinging between the leaves and roots.

Step 5

Blanch the thoroughly cleaned nasturtium in boiling water with a pinch of salt for just 30 seconds to 1 minute. This preserves its aromatic quality while reducing any bitterness. Rinse the blanched nasturtium under cold water and squeeze out any excess moisture.

Step 6

In a bowl, whisk together olive oil, ground black sesame seeds, lemon juice, sugar, peanut butter, and a pinch of black pepper to make the salad dressing. Add the blanched nasturtium and the pre-blanched baby octopus to the dressing and gently toss to combine. You’ll have a fragrant and healthy baby octopus and nasturtium salad!

Step 7

[Spicy and Sweet Stir-fried Baby Octopus Noodles] Vegetable Prep: Slice the zucchini and carrot diagonally into about 0.5cm thick pieces. Chop the green onion diagonally into bite-sized pieces. Prepare peperoncino for a spicy kick (optional).

Step 8

Prepare the sauce that will give the stir-fried noodles their signature flavor. In a bowl, combine gochujang, soy sauce, gochugaru, minced garlic, cheongju (or cooking wine), and black pepper. This is the perfect balance of sweet and spicy to tantalize your taste buds.

Step 9

Heat cooking oil in a pan over medium-high heat. Add the peperoncino and sauté until fragrant. Add the carrots and zucchini and stir-fry until they are slightly tender-crisp. Then, add the kalguksu noodles and the prepared sauce. Stir-fry quickly over high heat until the sauce coats the noodles evenly.

Step 10

Add the pre-blanched baby octopus to the pan with the noodles and stir-fry together. Once the octopus is cooked, add the green onions and garlic chives at the very end, stir-frying just until they wilt. Finish with a drizzle of sesame oil for a flavorful and satisfying baby octopus stir-fried noodle dish!

Step 11

[Refreshing Baby Octopus Shabu-Shabu] Vegetable Preparation: Slice the radish into 0.5cm thick half-moons. Cut the winter Chinese cabbage into bite-sized pieces. Slice the green onion diagonally. Wash the water parsley and bean sprouts thoroughly. Slice the red and green chili peppers diagonally for color and a hint of heat. Tear the oyster mushrooms into manageable pieces.

Step 12

In a pot for shabu-shabu, arrange the sliced radish and bean sprouts at the bottom. On top, artfully place the green onion, winter Chinese cabbage, water parsley, diagonally sliced red and green chili peppers, and oyster mushrooms. Place the whole baby octopus in the center. (Use raw, unprepared baby octopus.)

Step 13

Pour 1L of the prepared anchovy-kelp broth into the pot. Add the seasoning ingredients for the shabu-shabu broth (soy sauce, cooking wine, salt, pepper) and adjust the taste. Bring to a boil over high heat to allow the flavors to meld.

Step 14

Once the broth is boiling, dip the prepared vegetables and baby octopus into the broth until just cooked. Enjoy the naturally tender texture of the fresh baby octopus. For the dipping sauce, mix soy sauce, lemon juice, and wasabi. Enjoy your delicious baby octopus shabu-shabu, dipping as you like!