Autumn Delight: Rich Scallion Oil Ramen with Fresh Baby Octopus and Cuttlefish
A Special Baby Octopus Ramen Recipe Infused with Scallion Oil, Capturing the Flavors of the First Catch of the Autumn Season
Autumn, the season of harvest, brings a delightful busyness to our home. Since my husband started serious baby octopus fishing, our weekend meals have become a regular rotation of delicious octopus dishes. Among them, baby octopus ramen is our go-to meal to kick off the weekend. Our usual style for baby octopus ramen involves adding the octopus just 30 seconds to 1 minute before turning off the heat, preserving a light and clean broth. This time, however, I tried making it with scallion oil, and the broth turned out significantly richer and deeper, revealing a whole new layer of deliciousness. This ramen, packed with seasonal baby octopus and cuttlefish, boasts a wonderfully refreshing and profound flavor. Let’s get cooking!
Main Ingredients
- 2 packs Samyang Ramen Original
- 10 fresh baby octopuses
- 2 fresh cuttlefish
- 1 Tbsp minced garlic
- 1/2 cup chopped green onions (scallions)
- 3 Tbsp cooking oil
- 990ml water (refer to ramen package for exact amount)
Cooking Instructions
Step 1
Heat 3 tablespoons of cooking oil in a pan over medium-low heat. Add the chopped green onions and sauté until fragrant and lightly browned, about 2-3 minutes. This step is crucial for developing the flavorful scallion oil.
Step 2
Once the scallions are fragrant, add 1 tablespoon of minced garlic and stir-fry for about 30 seconds until aromatic. Be careful not to burn the garlic; adjust the heat as needed.
Step 3
Pour in 990ml of water into the pan with the sautéed scallions and garlic, and bring to a boil over high heat. The flavors will infuse beautifully as the water heats up.
Step 4
When the water reaches a rolling boil, add the dried vegetable mix (flakes) from the Samyang Ramen Original packet. Let it simmer for a short while to soften the ingredients.
Step 5
Next, add the entire powder soup base from the Samyang Ramen Original packet and stir well to combine. The rich, scallion oil-infused broth will start to take shape.
Step 6
Once the broth is boiling again, add the ramen noodles. Gently stir to separate the noodles and cook according to package directions.
Step 7
About 1 minute before the recommended cooking time for the noodles is up, add the cleaned baby octopuses and cuttlefish. These delicate seafood items cook quickly and can become tough if overcooked. Adding them at the very end ensures they remain tender and succulent. Cook until the baby octopus turns bright red and the cuttlefish becomes opaque. Turn off the heat and enjoy your delicious ramen!
