Spicy and Sweet Stir-fried Baby Octopus
Spicy and Sweet Stir-fried Baby Octopus: From Preparing the Octopus to the Golden Recipe for Beginners
Here’s how to make a delicious spicy and sweet stir-fried baby octopus! It’s perfect as a side dish for rice or as a snack with drinks, featuring tender octopus and a flavorful sauce. We’ll guide you through everything from cleaning the octopus to our secret sauce recipe!
Main Ingredients- 300g fresh baby octopus
- 1 Tbsp coarse salt (for cleaning octopus)
- 1/2 to 1 green onion
- 1/4 small cabbage
- 1/3 carrot
- 1/2 onion
- 2 Tbsp chili oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
Spicy and Sweet Sauce- 1 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp corn syrup (or adjust for sweetness)
- 1 Tbsp rice wine (mirin or similar)
- 1 Tbsp minced garlic
- A pinch of black pepper
- A pinch of ginger powder (or a tiny amount of minced fresh ginger)
- 1 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp corn syrup (or adjust for sweetness)
- 1 Tbsp rice wine (mirin or similar)
- 1 Tbsp minced garlic
- A pinch of black pepper
- A pinch of ginger powder (or a tiny amount of minced fresh ginger)
Cooking Instructions
Step 1
First, rinse the fresh baby octopus thoroughly under cold running water. This is the initial step to remove any impurities.
Step 2
To achieve a firm, chewy texture and remove slime, add 1 tablespoon of coarse salt to the octopus and gently knead it with your hands. This process helps to thoroughly clean any debris, even from between the tentacles.
Step 3
Rinse the salted octopus multiple times under cold running water. Continue rinsing until all salt and debris are completely removed. A clean octopus is key to a delicious dish.
Step 4
Bring a pot of water to a boil with a pinch of salt. Add the prepared baby octopus. Depending on the size, blanch for only about 20-30 seconds. Overcooking will make the octopus tough. They are ready when they curl up slightly; drain them immediately.
Step 5
Place the blanched octopus in a colander to drain excess water thoroughly. Leaving water can dilute the flavor. Once drained, cut the octopus into bite-sized pieces, about 2-3 cm long.
Step 6
While the octopus is draining, prepare the vegetables (green onion, cabbage, carrot, onion) by slicing them into bite-sized pieces. In a separate small bowl, mix all the sauce ingredients together to create your spicy and sweet sauce. Having the sauce ready beforehand makes the cooking process much smoother.
Step 7
Heat 2 tablespoons of chili oil in a pan over medium-low heat. Add the sliced green onion and stir-fry until fragrant, infusing the oil with its aroma. This step builds a wonderful flavor base for the stir-fry.
Step 8
Once the green onion is fragrant, add the sliced cabbage, carrot, and onion. Increase the heat to medium or medium-high and stir-fry until the vegetables are slightly tender but still retain some crispness. Aim for vegetables that are slightly translucent, not mushy.
Step 9
When the onions begin to turn translucent, add the prepared sauce to the pan. Stir-fry vigorously over high heat for about 1-2 minutes, ensuring the sauce doesn’t burn. Keep stirring to evenly coat the vegetables with the delicious sauce. Proper heat control is essential here!
Step 10
Once the vegetables are almost cooked and the sauce is well combined, add the blanched baby octopus to the pan. Continue to stir-fry over high heat for another 1-2 minutes. Remember, overcooking the octopus will make it tough, so quick, high-heat cooking is key for that perfect tender and chewy texture.
Step 11
When all ingredients are cooked through and the sauce has beautifully coated everything, turn off the heat. Finish by sprinkling 1 tablespoon of toasted sesame seeds and drizzling 1 tablespoon of sesame oil for extra flavor and a glossy finish. Your spicy and sweet stir-fried baby octopus is ready! It’s absolutely delicious served over a bowl of warm rice.
