Spicy Stir-fried Baby Octopus
Deliciously Spicy Stir-fried Baby Octopus You Can Make Effortlessly!
Autumn is the season for baby octopus! I’ve made a spicy and invigorating stir-fry. I’ll share a secret method to prevent the stir-fry from becoming watery and ensure the sauce clings beautifully without diluting. The flavors soak in wonderfully, and it’s incredibly delicious when eaten with leeks and onions! It’s spicy, zesty, and surprisingly addictive. This dish is so good, it rivals famous baby octopus restaurants! With its spicy, zesty, and incredibly tender texture, this stir-fried baby octopus dish needs no other side dishes – it’s a complete meal on its own!
Main Ingredients- 13 fresh baby octopuses
- 3 Tbsp all-purpose flour (for cleaning)
- 2 Tbsp Mirin (for blanching)
- 1 Tbsp cooking oil
- 1 Tbsp chili oil
- 1 leek
- 1 onion
- 1 Cheongyang chili pepper
- 1 Tbsp sesame oil
- A little toasted sesame seeds
Spicy Sauce- 3 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp gochujang (Korean chili paste)
- 2 Tbsp soy sauce
- 2 Tbsp corn syrup or rice syrup
- 0.5 tsp ginger powder
- 2 Tbsp maesilcheong (plum extract)
- 1 Tbsp minced garlic
- 2 Tbsp Mirin
- 3 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp gochujang (Korean chili paste)
- 2 Tbsp soy sauce
- 2 Tbsp corn syrup or rice syrup
- 0.5 tsp ginger powder
- 2 Tbsp maesilcheong (plum extract)
- 1 Tbsp minced garlic
- 2 Tbsp Mirin
Cooking Instructions
Step 1
1. Prepare and Blanch the Baby Octopus: Proper preparation is key to tender baby octopus. First, turn the head inside out and remove the innards, beak, and eyes. Then, add 3 tablespoons of flour and knead vigorously with your hands. This helps to remove any slimy residue and impurities, making the octopus clean. Rinse thoroughly under cold running water 2-3 times and drain.
2. In a pot, combine the cleaned baby octopus with 2 tablespoons of Mirin. Cover the pot and cook over medium heat for about 1 minute and 30 seconds. The trick here is to use a ‘low-water steaming method.’ By covering the pot, the steam generated from the octopus’s own moisture and the Mirin will cook it gently. This method prevents excess water from forming in the stir-fry and diluting the sauce.
3. Carefully remove the blanched baby octopus from the pot, discarding the liquid. Even without adding extra water, the steam will have cooked them to a tender, almost sashimi-like consistency. Cut them into bite-sized pieces for stir-frying.
Step 2
4. Make the Delicious Sauce: In a bowl, combine all the sauce ingredients: gochugaru, gochujang, soy sauce, corn syrup, ginger powder, plum extract, minced garlic, and Mirin. Mix well until thoroughly combined. Tip: For an even richer flavor and glossy finish, heat the sauce in a pan over low heat for about 1 minute, stirring constantly, until it bubbles slightly. Let it cool slightly before use.
Step 3
5. Sauté the Vegetables: Heat 1 tablespoon of cooking oil and 1 tablespoon of chili oil in a pan over low heat. Once the oil is warm, add the sliced leeks and onions. Sauté them lightly until they become fragrant. Infusing the oil with the aroma of the vegetables adds another layer of flavor to the stir-fry.
Step 4
6. Prepare the Vegetables: Slice the leek into roughly 3cm pieces and cut the onion in half, then slice it thickly about 1 to 1.5cm. Cutting the vegetables into larger pieces helps maintain their texture and allows their natural sweetness to come through when stir-fried. Add the prepared vegetables to the pan and sauté them lightly in the oil until fragrant.
Step 5
7. Add Sauce and Stir-fry Quickly: Pour the slightly cooked sauce into the pan with the sautéed vegetables. Turn the heat to high and stir-fry rapidly for about 1 to 2 minutes. Ensure the sauce coats everything evenly. Stir-frying on high heat prevents the vegetables from releasing too much water and keeps the sauce from burning while giving it a beautiful gloss.
Step 6
8. Add Octopus and Finish Stir-frying: Now, add the blanched baby octopus to the pan. Stir-fry quickly to coat the octopus evenly with the sauce. Be careful not to overcook the octopus, as it can become tough. Stir-fry for only about 30 seconds to 1 minute, just until it’s coated and heated through. This short cooking time ensures a tender texture.
Step 7
9. The Reason for High-Heat, Quick Stir-frying: The reason for pre-heating the sauce and then stir-frying everything quickly on high heat at the end is to help the sauce cling to the octopus and vegetables, prevent excessive moisture release, and maintain the rich, concentrated flavor of the sauce. This results in a delicious, perfectly coated baby octopus stir-fry.
Step 8
10. Fragrant Finish: Finally, add the chopped Cheongyang chili pepper (add more if you like it extra spicy) and 1 tablespoon of sesame oil. Toss lightly using the residual heat, then turn off the stove. Sprinkle with toasted sesame seeds for a beautiful presentation. Enjoy your delicious and spicy stir-fried baby octopus, which is clean and flavorful without being watery, even with the addition of various vegetables!
