Tender and Chewy Blanched Baby Octopus, Enjoy a Healthy Low-Sodium Dish
Tender and Light Baby Octopus Blanched Recipe Using Seasonal Ingredients, Low-Sodium Style
Baby octopus is in season. Many people enjoy it stir-fried, but today, try a different approach by having it blanched (sukhoe). Blanching allows you to truly savor the natural soft and chewy texture of baby octopus, and it’s also a healthier low-sodium option. It’s also perfect as a side dish with drinks.
Main Ingredients- 1kg fresh baby octopus
- 9 stalks scallions
- 1/3 cucumber
- 1/3 carrot
- 1 red or green chili pepper (optional)
- 1 cup all-purpose flour (for cleaning octopus)
Gochujang Dipping Sauce- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp vinegar
- 2 Tbsp sugar
- 1 Tbsp minced garlic
- Pinch of toasted sesame seeds
Sesame Oil Dip- 1/2 Tbsp salt
- 1/2 Tbsp minced garlic
- 2 Tbsp sesame oil
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp vinegar
- 2 Tbsp sugar
- 1 Tbsp minced garlic
- Pinch of toasted sesame seeds
Sesame Oil Dip- 1/2 Tbsp salt
- 1/2 Tbsp minced garlic
- 2 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare 1kg of thoroughly cleaned baby octopus. You can easily remove the eyes and beak by gently pressing them with your fingers or cutting them with kitchen scissors. If you enjoy eating the innards, leave the head intact. Otherwise, carefully open the head and remove all the innards. Prepare the octopus according to your preference.
Step 2
Add 1 cup of all-purpose flour to the prepared baby octopus. Gently rub the octopus with your hands as if massaging it. This process effectively removes the sticky slime and impurities from the octopus’s surface. Be sure to thoroughly rub the tentacles to clean out any debris caught in the suckers.
Step 3
Rinse the baby octopus thoroughly under cold running water multiple times to remove the flour and any remaining slime or impurities. It’s important to rinse until the water runs clear.
Step 4
Prepare the vegetables to accompany the blanched octopus. You will need 9 scallions, 1/3 cucumber, 1/3 carrot, and 1 chili pepper for a touch of heat, if desired.
Step 5
Wash the scallions well, then blanch them in boiling water for about 10 seconds. Be careful not to overcook them, as they can become mushy. Immediately rinse the blanched scallions under cold water to maintain their vibrant color, drain them, and then cut them into manageable pieces.
Step 6
Now it’s time to cook the baby octopus. Add the prepared baby octopus to the water used for blanching the scallions, or use fresh water. Add about 1 cup (soju cup size) of soju or cooking wine to remove any fishy odor. Once the water comes to a rolling boil, cook the octopus for exactly 1 minute. Overcooking will make it tough, so be precise with the timing.
Step 7
Once the baby octopus is perfectly cooked, immediately remove it from the water and place it in a colander to cool slightly. Do not rinse it under cold water, as this helps maintain its firm and chewy texture.
Step 8
Cut the prepared carrot and cucumber in half lengthwise, then slice them diagonally about 0.3cm thick. This slicing method makes them visually appealing and easy to eat.
Step 9
Separate the drained scallions into individual strands, trim them to about 10cm in length, and then neatly fold and roll them into small bundles. This makes them convenient to pick up and eat.
Step 10
Once the baby octopus has cooled slightly, cut it into bite-sized pieces. Typically, pieces about 3-4cm long are ideal for a single bite.
Step 11
Let’s make two dipping sauces. For the gochujang sauce, combine 2 Tbsp vinegar and 2 Tbsp sugar in a bowl, stirring until the sugar is completely dissolved. Then, add 2 Tbsp gochujang and 1 Tbsp minced garlic, mixing well. Finally, sprinkle a pinch of toasted sesame seeds on top. For the sesame oil dip, in a separate bowl, combine 1/2 Tbsp salt and 1/2 Tbsp minced garlic, then stir in 2 Tbsp sesame oil until well combined.
Step 12
Arrange the sliced baby octopus, cucumber, carrot, and rolled scallions attractively on a serving plate. If you like, finely chop the chili pepper and add it for color and a spicy kick. I also added some sliced whole garlic cloves as I enjoy garlic. Dip the octopus and vegetables into your preferred sauce – either the gochujang or sesame oil dip – and enjoy!
