Chef Yang Jae-joong’s Spring Baby Octopus Stew
Chef Yang Jae-joong’s Spring Baby Octopus Stew
The Perfect Spring Dish: A Flavorful Baby Octopus Stew Recipe by Chef Yang Jae-joong. Ideal for dinner parties, guest entertainment, as a side dish with drinks, or a main course, featuring the tender sweetness of baby octopus and the crispness of soybean sprouts, enhanced by radish juice and fresh minari.
This delicious baby octopus stew is a celebration of spring’s freshest ingredients, combining tender baby octopus with crunchy soybean sprouts. Enhanced with the subtle sweetness from radish juice and the fragrant aroma of minari (water parsley), this dish is perfect for any occasion, from casual gatherings to special celebrations. Its balanced flavors and inviting texture make it a crowd-pleaser.
Main Ingredients- 10 fresh baby octopuses
- 500g trimmed soybean sprouts (heads removed)
- 100g fresh minari (water parsley), about 10 stalks
- 1/2 cup water
- 2 Korean green chili peppers (cheongyang)
- 1 red chili pepper
- 3 Tbsp cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water)
- 3 cups radish juice
- 1 Tbsp toasted sesame seeds
Spicy & Sweet Seasoning- 1/2 cup gochugaru (Korean chili flakes)
- 3 Tbsp oligo-syrup (or corn syrup/honey)
- 2 Tbsp minced garlic
- 2 Tbsp soy sauce (jin ganjang)
- 3 Tbsp mirin (rice wine)
- 2 Tbsp sesame oil
- 1 Tbsp salted fermented shrimp (saeu-jeot), including brine
- 1/2 cup gochugaru (Korean chili flakes)
- 3 Tbsp oligo-syrup (or corn syrup/honey)
- 2 Tbsp minced garlic
- 2 Tbsp soy sauce (jin ganjang)
- 3 Tbsp mirin (rice wine)
- 2 Tbsp sesame oil
- 1 Tbsp salted fermented shrimp (saeu-jeot), including brine
Cooking Instructions
Step 1
Let’s start by preparing the baby octopus. Turn the heads inside out, remove the innards and ink sacs, and carefully cut out the beak located between the tentacles. This ensures a cleaner, more enjoyable dish.
Step 2
To achieve a wonderfully chewy texture, generously rub the baby octopus with 1 cup of coarse sea salt. Scrub them thoroughly to remove any slimy residue and remaining ink. Rinse them under cold running water until perfectly clean. Drain well.
Step 3
Now, cut the baby octopus into bite-sized pieces. Separate the heads from the bodies, and then cut the tentacles into 2-3 segments. This ensures the seasoning coats evenly and makes it easier to eat.
Step 4
We’ll now steam the baby octopus to tenderize it. Fill a steamer with water and bring it to a rolling boil. Once steaming, place the prepared baby octopus in the steamer basket. Steaming them briefly prevents them from becoming tough.
Step 5
Cover the baby octopus in the steamer with a damp cheesecloth or kitchen towel. This helps to retain moisture, ensuring the octopus steams up beautifully and stays tender.
Step 6
Pour 3 cups of radish juice over the cheesecloth. Cover the steamer and steam for about 10 minutes. The radish juice will infuse the octopus with a subtle sweetness and remarkable tenderness.
Step 7
Time to make the flavorful seasoning! In a bowl, combine 1/2 cup gochugaru, 3 Tbsp oligo-syrup, 2 Tbsp minced garlic, 2 Tbsp soy sauce, 3 Tbsp mirin, 2 Tbsp sesame oil, and 1 Tbsp salted fermented shrimp (including its brine). Mix everything well until you have a smooth paste. The brine from the fermented shrimp adds an extra layer of umami.
Step 8
Prepare the soybean sprouts by rinsing them thoroughly and removing the heads. Removing the heads results in a cleaner presentation and prevents them from becoming mushy during cooking.
Step 9
Cut the fragrant minari (water parsley) into approximately 7cm lengths. Adding minari towards the end of cooking preserves its fresh, aromatic flavor, significantly enhancing the stew’s overall taste.
Step 10
Thinly slice the cheongyang chili peppers and red chili pepper diagonally. If you prefer a spicier kick, feel free to increase the amount of cheongyang peppers.
Step 11
In a wide pot or wok, combine 500g of the trimmed soybean sprouts, about 10 stalks of cut minari, 2 sliced cheongyang peppers, 1 sliced red chili pepper, and 1/2 cup of water. Cover the pot and bring to a boil over high heat. Cook just until the soybean sprouts and minari become slightly tender.
Step 12
Once steam is vigorously rising from the pot, add the steamed baby octopus and the prepared seasoning. Stir-fry everything together quickly until the seasoning is well distributed. As the liquid reduces, gradually pour in the 3 Tbsp cornstarch slurry while stirring, until the sauce reaches your desired thick consistency. It’s best to add the slurry little by little to control the thickness.
Step 13
Transfer the finished baby octopus stew to a serving dish. Sprinkle with 1 Tbsp toasted sesame seeds for a final touch of nutty aroma and visual appeal. Your delicious ‘Chef Yang Jae-joong’s Spring Baby Octopus Stew’ is now ready to be enjoyed!
