Tender Baby Octopus Shabu-Shabu with Savory Clam Broth and Spinach
#SpringSeasonalDish #BabyOctopusShabuShabu #A Delicious Spring Shabu-Shabu Recipe Featuring Fresh Baby Octopus, Spinach, and a Rich Clam Broth
Enjoy spring’s delicacy, plump baby octopus, in the most delicious way possible! The tender chewiness of seasonal baby octopus, the freshness of spinach, and a deeply savory clam broth (made from littleneck and cockle clams) combine to create a feast for your palate. While this batch of baby octopus didn’t have roe, its wonderfully chewy texture alone was delightful. Lightly simmering it in the broth and dipping it in spicy gochujang sauce is pure bliss. If it had roe, you could separate the heads and add them to the pot later when cooking ramen noodles for an even more incredible flavor! For this recipe, we’ve simply used store-bought clam broth (from littleneck and cockle clams) and added plenty of spinach to enhance the shabu-shabu experience. Prepare a healthy and delicious spring shabu-shabu with fresh, seasonal baby octopus right now!
Ingredients- 1kg cleaned baby octopus
- 1/2 bunch fresh spinach
- 1L clam broth (from littleneck and cockle clams)
- 1 packet instant ramen noodles
- 4 Tbsp gochujang dipping sauce (spicy & sweet)
Cooking Instructions
Step 1
Even though the baby octopus is already cleaned, rinse it thoroughly under running water two or three times. After rinsing, drain it completely in a colander. This helps keep the broth clear and clean while you enjoy your shabu-shabu.
Step 2
The broth used is store-bought clam broth (made from boiling littleneck and cockle clams). The natural brininess of the clams provides enough saltiness, so no additional seasoning is added. Starting with a mild broth allows the flavors to balance perfectly when you add the ramen noodles later. The broth’s flavor intensifies as it heats up.
Step 3
Arrange the drained baby octopus attractively on a serving plate. Place it within easy reach so you can quickly grab it for dipping during the shabu-shabu.
Step 4
Separately prepare the fresh spinach, which has been cleaned and trimmed. Instead of adding the spinach whole, it’s best to separate the leaves. This makes it easier to cook and eat. The fresh, nutty spinach pairs wonderfully with the baby octopus.
Step 5
Your delicious baby octopus shabu-shabu is almost ready! While other side dishes are nice, the most important step now is to heat the broth. Pour the clam broth into a pot and bring it to a boil over high heat.
Step 6
Once the broth is vigorously boiling, first add the prepared spinach leaves. The spinach will wilt and become tender, indicating it’s ready for the baby octopus.
Step 7
Now, gently add the baby octopus to the boiling broth! Baby octopus cooks quickly and can become tough if overcooked, so simmer it for just about 1 minute. This will result in a delightfully chewy yet tender texture. Once cooked, remove the baby octopus and enjoy it with the fresh spinach, dipped in the gochujang sauce.
Step 8
After you’ve enjoyed a good portion of the baby octopus and spinach, it’s time to add the ramen noodles to the remaining broth. Since the clam broth wasn’t seasoned initially, add the entire seasoning packet from the ramen noodles to achieve the perfect saltiness. Stir well to dissolve the seasoning.
Step 9
Bring the broth back to a rolling boil, then add the ramen noodles and cook until they are done. The flavor of the baby octopus combined with the noodles, and the deep, refreshing taste of the clam broth infused with flavors from the octopus and spinach, is truly exceptional! The clean and clear broth made it a delicious experience from start to finish. Using clam broth was definitely the right choice.
