Spicy and Refreshing Baby Octopus and Bean Sprout Soup
How to make bean sprout soup with a special ingredient: baby octopus, for a deeper, refreshing taste.
Bean sprout soup is a beloved dish for any season! While a simple, clear version is delicious, today we’re elevating it with a unique ingredient: ‘baby octopus’. This addition creates a richer, more special flavor. The chewy baby octopus combined with the crisp bean sprouts make for an exceptional soup, perfect for a hangover cure or a hearty side dish. If you’ve been hesitant to add other ingredients to your bean sprout soup, pay attention to this recipe. Even though this is my first time making baby octopus bean sprout soup, I was so impressed with the taste that I absolutely had to share it with you. Let’s make this surprisingly simple yet deeply flavorful soup right now!
Main Ingredients- 3 handfuls of bean sprouts (approx. 300g)
- 5 fresh baby octopuses (approx. 200g)
- 1/2 large leek
- 1 hot pepper (e.g., Cheongyang pepper)
- 1 red pepper (for color)
Cooking Instructions
Step 1
In a bowl, combine the baby octopus with 1/2 cup of flour and 1 Tbsp of coarse salt. Rub them vigorously until the slimy coating is removed. Rinse thoroughly. Then, turn the heads inside out to remove the innards and ink sac, and carefully remove the eyes and the beak located between the tentacles. Rinse again under running water.
Step 2
Gently rinse the fresh bean sprouts multiple times under running water until the water runs clear. Be careful not to detach the sprouts’ heads.
Step 3
Slice the leek diagonally into approximately 0.5cm thick pieces. Remove the seeds from the hot and red peppers and slice them diagonally into thin pieces, about 0.3cm thick. These add color and a touch of heat. Feel free to add more hot peppers if you prefer it spicier.
Step 4
In a pot, add 5 cups (about 1 liter) of cold water and 5 dried anchovies. Bring to a boil over medium heat and simmer for 10 minutes to create a flavorful broth. Strain out the anchovies using a sieve for a clear broth.
Step 5
Add the cleaned bean sprouts to the prepared broth. Cover the pot and bring to a boil over high heat. It’s best to keep the lid on initially to prevent any ‘bean sprout’ smell from escaping.
Step 6
When about two-thirds of the bean sprouts have cooked and become translucent, add the prepared baby octopus and cook them together. Be careful not to overcook the baby octopus, as it can become tough.
Step 7
Once the baby octopus is about half cooked and looks plump, add 1 Tbsp of minced garlic and 1/2 Tbsp of soy sauce for soup to enhance the flavor. You can substitute fish sauce for a deeper umami taste. Adjust the seasoning with coarse salt as needed.
Step 8
Finally, add the diagonally sliced leek, hot pepper, and red pepper. Let it simmer for another minute or so until the flavors meld. Your refreshing and slightly spicy baby octopus bean sprout soup is now ready! Let it simmer for an additional 1-2 minutes to fully infuse the broth with the pepper’s aroma.
