Spicy Stir-Fried Baby Octopus Recipe
Craving something spicy? Master this delicious stir-fried baby octopus!
This spicy stir-fried baby octopus is incredibly flavorful and satisfying. Don’t forget to mix the leftover sauce with rice – it’s a game-changer! Visit http://blog.naver.com/qw3859 for more culinary inspiration.
Main Ingredients
- 10 baby octopuses (Jjukkumi)
- 1 onion
- A little green onion (about 1/2 stalk)
- A little cooking oil
- A little flour (for cleaning baby octopus)
Spicy Seasoning
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp cooking wine (like Mirin)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp cooking wine (like Mirin)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, let’s prepare the baby octopus. Turn the head inside out and carefully remove the internal organs and ink sac. Removing these thoroughly will ensure a clean, fresh flavor without any fishiness.
Step 2
Locate and remove the hard beak-like mouth situated between the tentacles by pressing firmly with your thumb. Sprinkle generously with flour. Rub the baby octopus vigorously with the flour until a foamy texture appears; this helps remove the slimy coating and any impurities. Rinse thoroughly under cold running water until clean.
Step 3
Set aside the cleaned baby octopus, ready for the next steps of cooking. Having them prepped will make the cooking process much smoother.
Step 4
Now, it’s time to prepare the delicious spicy sauce that will define this dish. In a bowl, combine 2 Tbsp gochujang, 2 Tbsp gochugaru, 1 Tbsp sugar, 1 Tbsp soy sauce, 1 Tbsp cooking wine, 1 Tbsp minced garlic, and 1 Tbsp sesame oil. Mix everything well until you have a smooth, uniform seasoning paste. Making the sauce in advance allows the flavors to meld beautifully.
Step 5
Blanch the prepared baby octopus in boiling water for a very short time – about 30 seconds to 1 minute. Be careful not to overcook them, as they can become tough. Drain the blanched octopus and transfer them to the prepared seasoning mixture. Let them marinate for at least 20 minutes. While you can cook them immediately, marinating allows the sauce to penetrate deeply, resulting in a much richer flavor. If the baby octopuses are small, you can cook them whole. However, if they are larger, cut them into bite-sized pieces (about 2-3 cm) after blanching; this helps the sauce absorb better and makes them easier to eat.
Step 6
While the baby octopus is marinating, prepare the vegetables that will be stir-fried along with it. Vegetables add wonderful flavor, texture, and color to the dish.
Step 7
I’ve used onion and green onion which I had on hand. I’m using one whole onion and about half a stalk of green onion, sliced diagonally. Feel free to add other vegetables like carrots, cabbage, or even some spicy peppers if you like! Adding a variety of vegetables will make the dish even more delightful and varied.
Step 8
Heat a generous amount of cooking oil in a pan. Add the sliced onion and stir-fry until it becomes slightly translucent and starts to release its sweetness. Avoid overcooking the onion, as it can become mushy.
Step 9
Once the onion is slightly softened, add the marinated baby octopus to the pan and stir-fry quickly over high heat. It’s crucial to cook baby octopus for a short time on high heat to prevent it from becoming tough. Since it has already been blanched, just stir-fry briskly until the sauce and vegetables are well combined.
Step 10
As you stir-fry, you’ll see the gochujang sauce beautifully coating the baby octopus, creating an enticing color. Keep an eye on the heat and continue stir-frying. Finally, add the sliced green onions and stir-fry for another moment to finish. This brings your spicy and flavorful stir-fried baby octopus to perfection! Serve it over freshly steamed rice for an incredibly delicious meal.
