Spicy and Sweet Stir-Fried Baby Octopus Recipe
Spicy and Sweet Stir-Fried Baby Octopus Recipe
The Ultimate Rice Topping & Appetizer Made with Chewy, Natural Baby Octopus
Introducing a recipe for a mouth-watering spicy and sweet stir-fried octopus dish, using 1kg of fresh, natural baby octopus. This dish is perfect as a main course for special occasions or as a delightful appetizer. We’ll guide you through every step, from cleaning the octopus to the secret behind the delicious sauce and the cooking process, making it easy for anyone to follow. The chewy texture of the octopus combined with crisp vegetables creates a fantastic flavor.
Octopus and Vegetables- 1kg Natural Baby Octopus
- 200g Mushrooms (e.g., Shiitake, King Oyster)
- 1 stalk Green Onion
- 1 Onion
- 1 Chili Pepper (Green or Red, optional)
Spicy and Sweet Sauce- 2 Tbsp Minced Garlic
- 1 Tbsp Gochujang (Korean Chili Paste)
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Soy Sauce
- 1/4 tsp Black Pepper
- 1/2 Tbsp Sesame Oil
- 1 Tbsp Sugar or Corn Syrup/Plum Extract
- Salt (to taste)
- 2 Tbsp Minced Garlic
- 1 Tbsp Gochujang (Korean Chili Paste)
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Soy Sauce
- 1/4 tsp Black Pepper
- 1/2 Tbsp Sesame Oil
- 1 Tbsp Sugar or Corn Syrup/Plum Extract
- Salt (to taste)
Cooking Instructions
Step 1
Clean the octopus by turning the head inside out and removing the eyes and innards. Thoroughly wash the tentacles to remove any debris from between the suckers. Leave the roe intact if present.
Step 2
Once cleaned, knead the octopus with 1-2 tablespoons of coarse salt or flour until it becomes slightly foamy. Rinse thoroughly under running water. This step helps remove slime and makes the octopus chewier and cleaner. (Sauce Ingredients: 2 Tbsp minced garlic, 1 Tbsp gochujang, 1 Tbsp gochugaru, 2 Tbsp soy sauce, 1/4 tsp black pepper, 1/2 Tbsp sesame oil, 1 Tbsp sugar or corn syrup/plum extract. Add salt at the end to adjust seasoning.)
Step 3
Prepare the vegetables: slice the mushrooms into bite-sized pieces, cut the green onion diagonally, and thinly slice the onion. If using chili peppers, slice them thinly. Combine the prepared vegetables with the marinated octopus in a bowl. Mix well, cover with plastic wrap, and let it marinate in the refrigerator for at least 30 minutes to 1 hour. This allows the flavors to meld beautifully.
Step 4
Heat a lightly oiled pan over high heat. Add the marinated octopus and vegetables and stir-fry quickly. Avoid overcooking, as it can make the octopus tough. Cook just until the octopus turns pink and begins to firm up.
Step 5
As the octopus starts to cook, cut the heads and tentacles into bite-sized pieces using kitchen scissors. This ensures even cooking and makes it easier to eat.
Step 6
Once all ingredients are cooked and the sauce has thickened and coats everything well, turn off the heat. This dish is ready! For an extra touch, sprinkle with toasted sesame seeds. Serve it over hot rice as a delicious rice bowl, or enjoy it as a fantastic appetizer with a cold beer!
