Spicy & Sweet Seasoned Baby Octopus Stir-fry with Cheesy Udon
Easy Recipe: Spicy & Sweet Seasoned Baby Octopus Stir-fry (feat. Cheesy Udon & Fried Rice)
Baby octopus, a seasonal delight, is not only delicious but also low in calories and rich in essential amino acids and vitamins, making it a perfect choice for both a nutritious meal and a diet-friendly option. Its high taurine content is great for combating fatigue, and the abundant DHA is beneficial for children’s brain development. While the standard Korean term is ‘jukkumi,’ the endearing ‘jjukkumi’ name evokes a sense of familiarity. Today, we’ll be making a flavorful seasoned baby octopus stir-fry. Utilizing a pre-seasoned baby octopus kit, you can create a fantastic meal with ease. Enjoy the chewy octopus, creamy cheese, and springy udon noodles! And don’t forget to whip up some hearty fried rice with the leftover sauce. It’s a comprehensive recipe packed with flavor and satisfaction.
Main Ingredients- 1 pack store-bought seasoned baby octopus stir-fry (approx. 300-400g)
- 1 frozen udon noodle pack
- 1/2 pack mozzarella cheese (approx. 100g)
- 1 handful cabbage (about 1/4 of a medium cabbage)
- 1 handful onion (1/2 medium onion)
- 1 handful carrot, julienned (about 1/4 medium carrot)
- 5 perilla leaves, for garnish
- 2 Tbsp water for stir-frying
Cooking Instructions
Step 1
Today’s recipe utilizes a convenient store-bought seasoned baby octopus stir-fry kit, making preparation even easier.
Step 2
Prepare your vegetables. Cut the cabbage into approximately 2-3 cm squares. Julienne the onion and carrot thinly. Be mindful not to use too many vegetables, as this can dilute the sauce and affect the taste. Wash the perilla leaves for garnish, roll them up tightly, and then slice them into very thin strips. Have your frozen udon noodles and mozzarella cheese ready as well.
Step 3
In a large pan, add the prepared cabbage, onion, and carrot. Pour in 2 tablespoons of water for stir-frying – we’re sautéing the vegetables with water instead of oil to keep them moist. Once the vegetables begin to soften slightly, add the seasoned baby octopus and stir-fry everything together.
Step 4
In a separate pot, bring plenty of water to a boil. Add the frozen udon noodles and blanch them for about 1 minute. Be careful not to overcook, as they can become mushy. Immediately rinse the blanched udon noodles under cold water to stop the cooking process, then drain them thoroughly in a colander.
Step 5
Once the octopus is partially cooked, push it to one side of the pan and add the blanched udon noodles to the other side to stir-fry them. Next, spread the mozzarella cheese around the edges of the pan. Avoid overcooking the baby octopus, as it can become tough. It’s best to stop cooking when it’s just tender.
Step 6
Cover the pan and let it cook for another 1-2 minutes, allowing the mozzarella cheese to melt and combine beautifully with the octopus and udon. Wait until the cheese is bubbly and fully melted.
Step 7
Remove the lid to reveal your delicious seasoned baby octopus stir-fry! Cut the octopus into bite-sized pieces with kitchen scissors and garnish attractively with the thinly sliced perilla leaves.
Step 8
Now, let’s make some tasty fried rice with the leftover sauce! Keep the finished octopus stir-fry in the pan. Use scissors to cut the octopus into smaller, bite-sized pieces. Add 1 bowl of cooked rice and use a spatula to break it up and mix it thoroughly with the sauce.
Step 9
Add the 3 thinly sliced perilla leaves and 3 tablespoons of dried seaweed flakes generously. Stir-fry over medium-high heat until the rice is fluffy and most of the liquid has evaporated. Just before turning off the heat, drizzle in 1 tablespoon of sesame oil for added aroma. This completes your savory and delicious baby octopus fried rice. Sprinkle with sesame seeds to taste.
