Spicy and Sweet Stir-Fried Octopus Bibimbap (Mugyo-dong Style)
#SummerHealthFood #SpicyOctopusRecipe #OctopusBibimbap #MugyoDongOctopus #HomeCooking
When the weather gets hot, spicy food just calls to you! Even though we’re constantly sweating, we often crave cold dishes. But they say eating hot food in the summer is good for your health. However, when it’s unbearably hot, that’s not always easy. That’s why I thought of this Stir-Fried Octopus Bibimbap! It’s made with a very spicy, Mugyo-dong-style stir-fried octopus, served with refreshing bean sprouts, lettuce, and thinly sliced cucumber. You mix it all up for a delicious bite! You get to enjoy the freshness of lettuce, bean sprouts, and cucumber, along with the spicy octopus stir-fry, and even eat rice when you didn’t feel like it. Haha!
Stir-fried Octopus Ingredients
- 500g cut octopus, processed
- 2/3 cup gochugaru (Korean chili powder, a mix of spicy and mild is recommended)
- 4 Tbsp minced garlic (generous amount)
- 2 Tbsp cooking wine (mirin or cheongju)
- 3 Cheongyang peppers (adjust to your spice preference)
- 1 cup natural seafood broth (from stock or pre-made)
- 4 Tbsp soy sauce
- 2 Tbsp Cheongyang pepper paste (or spicy gochujang)
- 3 Tbsp sugar (adjust sweetness)
- Starch slurry (cornstarch or potato starch mixed with water for thickening)
Cooking Instructions
Step 1
The key to authentic Mugyo-dong style stir-fried octopus is the perfect balance of gochugaru (Korean chili powder) and minced garlic, with absolutely no gochujang (red chili paste). We start by heating 1 cup of seafood broth (using natural ingredients for the broth enhances the flavor). Once simmering, add 2/3 cup of gochugaru (a mix of spicy and mild is ideal), 3 finely chopped Cheongyang peppers for heat, and a generous 4 tablespoons of minced garlic. To eliminate any fishy smell from the octopus, add 2 tablespoons of cooking wine (like mirin or cheongju). Stir everything well to combine. Next, to balance the spiciness and add a savory depth, stir in 3 tablespoons of sugar. Finally, season with 4 tablespoons of soy sauce and 2 tablespoons of Cheongyang pepper paste for that signature kick. If Cheongyang pepper paste is unavailable, a small amount of spicy gochujang can be substituted.
Step 2
While the sauce simmers, prepare the fresh toppings. Wash 6 lettuce leaves thoroughly and tear them into bite-sized pieces by hand for a rustic touch. Wash the 1/3 cucumber, then julienne it into thin strips. Rinse the bean sprouts under cold running water.
Step 3
Bring a pot of water to a boil and add a pinch of salt. Add the rinsed bean sprouts and cover the pot. Blanch them for about 3-5 minutes until they are tender-crisp. Be careful not to overcook them, as they can become mushy. Immediately drain the blanched bean sprouts and rinse them under cold water to stop the cooking process and retain their vibrant color. Drain them thoroughly in a colander and refrigerate until ready to serve for maximum freshness.
Step 4
Now, let’s make the stir-fried octopus! Pour the prepared sauce into a pot or wok and bring it to a rolling boil. Add the 500g of processed cut octopus (frozen cut octopus is convenient and works well). Stir the octopus into the boiling sauce.
Step 5
Once the octopus is added, it’s time to thicken the sauce. Prepare a slurry by mixing a few tablespoons of starch (cornstarch or potato starch) with an equal amount of cold water until smooth. Gradually pour this slurry into the simmering octopus mixture while stirring continuously. Cook over high heat, stirring quickly, until the sauce thickens to your desired consistency. This quick cooking process is crucial to keep the octopus tender and prevent it from becoming rubbery. Once the sauce has reached the perfect thickness, remove it from the heat immediately. For bibimbap, it’s best to add the sesame oil at the end when serving, so don’t add it to the stir-fry itself.
Step 6
To assemble the bibimbap, place a generous serving of warm cooked rice into a large mixing bowl. Spoon the hot, spicy stir-fried octopus over the rice. Arrange the fresh, torn lettuce leaves, the crisp blanched bean sprouts, and the julienned cucumber attractively on top of the octopus.
Step 7
Finish your masterpiece by drizzling 3 tablespoons of fragrant sesame oil over the toppings and sprinkling 2 tablespoons of toasted sesame seeds for a nutty aroma and texture. Your delicious Mugyo-dong Style Stir-Fried Octopus Bibimbap is now ready to be enjoyed at home! This vibrant dish is the perfect way to reignite your appetite on a hot summer day, combining the exhilarating heat of the octopus with the cooling crunch of fresh vegetables.
