Chewy and Flavorful Abalone and Octopus Stir-fry
Chewy and Flavorful Abalone and Octopus Stir-fry
[How to Make Abalone & Octopus Stir-fry] A Perfect Summer Dish for Chobok, Jungbok, and Malbok! Great for Lunch, Dinner, or Late-Night Snacks!
Looking for a dish to boost your appetite, especially during the hot summer days? This Abalone and Octopus Stir-fry is a sensational combination of tender abalone and succulent octopus, seasoned to perfection. It’s an ideal dish for ‘Boknal’ (Samgye-tang days) to replenish your energy, but it’s also wonderfully suited for a hearty lunch, a satisfying dinner, or even a late-night treat. It makes an impressive dish for guests or a special occasion meal. Enjoy the delightful harmony of chewy octopus, tender abalone, and crisp vegetables in this flavorful stir-fry!
Main Ingredients- 5 live octopuses
- 5 fresh abalones
- 1/5 zucchini
- 1/2 green bell pepper
- 1 onion
- 1/4 carrot
- 2 shiitake mushrooms
- 2 king oyster mushrooms
- 1 green onion
- 1 Korean green chili pepper
Cooking Instructions
Step 1
Let’s start by thoroughly cleaning the octopus and abalone. For the octopus, rub it with flour or coarse salt and rinse under running water several times to remove any sliminess. For the abalone, scrub the shell and meat clean with a brush. Separate the meat from the shell, and remove the innards and the tooth. This ensures a cleaner taste and texture.
Step 2
Cut the cleaned octopus into bite-sized pieces, about 3-4 cm long. Cutting them too small can cause them to shrink significantly when cooked. For the abalone, make several crosswise slits on the meat. This helps the seasoning penetrate better and makes the abalone more tender when cooked. Cutting diagonally on the thicker part also adds a nice visual touch.
Step 3
Now, let’s prepare the vegetables for stir-frying. Gather your zucchini, green bell pepper, onion, carrot, shiitake mushrooms, king oyster mushrooms, green onion, and Korean green chili peppers. A variety of colorful vegetables will make the dish not only appealing but also more flavorful.
Step 4
Try to cut all the vegetables into similar bite-sized pieces for even cooking. Slice the zucchini, bell pepper, onion, and carrot into thin rounds or strips. Cut the mushrooms into manageable pieces. Slice the green onion diagonally and finely chop the green chili peppers (removing seeds if you prefer less heat). Uniformly cut vegetables cook evenly and look more appetizing.
Step 5
The key to a delicious Abalone and Octopus Stir-fry is the sauce! In a large bowl, add 2.5 tablespoons of gochujang. You can adjust the amount of gochujang based on your spice preference.
Step 6
Next, add 2 tablespoons of minced garlic for a robust flavor. The pungent aroma of garlic complements the spicy flavors beautifully.
Step 7
Add 3 tablespoons of gochugaru (chili flakes) to achieve that signature spicy kick. For an extra kick, consider using a mix of regular and spicy gochugaru.
Step 8
Pour in 3.5 tablespoons of soy sauce for umami. You can use either soup soy sauce for a deeper flavor or regular soy sauce for a touch of sweetness and aroma.
Step 9
Add 1 tablespoon of cooking wine (like mirin) to reduce any fishy odors and enhance the overall flavor. Rice wine or soju can also be used.
Step 10
Incorporate 2 tablespoons of plum extract (maesilcheong) for a natural sweetness and depth. If you don’t have plum extract, you can substitute with a mix of sugar and water.
Step 11
Add 1.5 tablespoons of sugar if you prefer a sweeter dish. Feel free to adjust the sugar amount according to your taste.
Step 12
Finally, add half a tablespoon of dasida (or MSG, if using) to maximize the savory notes and complete the sauce. Mix all the seasoning ingredients thoroughly until well combined. Preparing the sauce in advance makes the stir-frying process much smoother.
Step 13
Now, let’s begin stir-frying! Heat a deep pan or wok over medium-high heat. Add the firmer vegetables first: onion, carrot, shiitake mushrooms, and king oyster mushrooms. Sautéing these vegetables first helps to bring out their natural sweetness.
Step 14
Add a generous amount of cooking oil to the pan. Ensure there’s enough oil to coat the vegetables and prevent them from sticking or burning.
Step 15
Stir-fry the vegetables over high heat for about 2 minutes, until they start to soften slightly and the oil is evenly distributed. Keep them moving to prevent burning.
Step 16
Add the green bell pepper and Korean green chili peppers. The bell pepper adds a lovely crunch and color, while the chili peppers bring a pleasant heat.
Step 17
Continue to stir-fry over high heat for another 2 minutes. Stir constantly to prevent the vegetables from burning.
Step 18
Now, add the zucchini. Zucchini cooks relatively quickly, so it’s best added towards the end of the vegetable sautéing process.
Step 19
Stir-fry over high heat for about 2 more minutes, until the zucchini becomes slightly translucent.
Step 20
At this stage, add 1 tablespoon of oyster sauce for an added layer of savory depth. Oyster sauce will enhance the overall flavor profile.
Step 21
Stir-fry over high heat for about 2 minutes, allowing the oyster sauce to coat the vegetables well. Keep stirring to prevent sticking.
Step 22
Now it’s time to add the precious abalone. Add the scored abalone pieces and stir-fry them with the vegetables.
Step 23
Cook over high heat for just about 1 minute. Abalone can become tough if overcooked, so a brief stir-fry is best. Once the abalone starts to change color, proceed to the next step.
Step 24
Finally, add the sliced green onion and stir-fry over high heat for about 1 more minute. The fresh, sharp flavor of the green onion will brighten up the entire dish.
Step 25
Pour in all the prepared sauce. Stir everything together well, ensuring the sauce evenly coats the vegetables and seafood.
Step 26
Now, add the star ingredient: the octopus! Stir-fry vigorously over high heat for about 2 minutes. The key is to cook the octopus quickly over high heat to prevent it from releasing too much water and becoming chewy. The octopus is ready when it turns opaque and a vibrant pinkish-orange color. Avoid overcooking!
Step 27
Just before turning off the heat, sprinkle in 2 tablespoons of sesame seeds for a nutty aroma and texture. They add a delightful crunch with every bite.
Step 28
Drizzle in 2 tablespoons of perilla oil (deulgireum) as a final touch. The rich, nutty aroma of perilla oil will beautifully enhance the overall flavor.
Step 29
Add a pinch of black pepper to taste, and give everything a final gentle toss to combine all the flavors. The dish is now ready! Turning off the heat before the final toss helps maintain the ingredients’ textures.
Step 30
Behold the beautifully glistening Abalone and Octopus Stir-fry! It looks absolutely appetizing and ready to be enjoyed.
Step 31
Finally, transfer the delicious Abalone and Octopus Stir-fry to a serving plate. It’s now beautifully presented and ready to be savored as a delightful meal or a perfect accompaniment to drinks. Serve immediately while warm for the best taste!
