Spicy Stir-Fried Baby Octopus with Vegetables
Spicy Stir-Fried Baby Octopus with Vegetables
Flavorful Baby Octopus and Vegetable Stir-Fry – A Recipe Inspired by Chef Shim Young-soon
Discover the delicious world of Korean home cooking with this recipe for Spicy Stir-Fried Baby Octopus with Vegetables, inspired by Chef Shim Young-soon’s renowned cookbook, ‘Four Seasons of Our Table.’ This dish brings the expertise of a master chef into your kitchen, offering a approachable and flavorful home-style meal. We’ll guide you through each step, from preparing the baby octopus to creating a perfectly balanced spicy sauce. This recipe even incorporates elements of Chef Shim’s special infused oils, juices, and soy sauces, elevating the taste to new heights. Enjoy a delightful meal with tender baby octopus and crisp vegetables, perfect for the whole family.
Main Ingredients- 1kg fresh baby octopus
- 1/4 head of napa cabbage (or similar leafy vegetable)
- 2 king oyster mushrooms
- 1 large leek (or 2 spring onions)
- 1 cup all-purpose flour (for cleaning the octopus)
Spicy Sauce Ingredients- 2 Tbsp soy sauce (seasoned)
- 1 Tbsp mirin (rice wine)
- 2 Tbsp perilla oil
- 1 Tbsp minced garlic
- Pinch of salt
- Pinch of black pepper
- 1 Tbsp toasted sesame seeds
- 4 Tbsp reserved octopus cooking liquid
- 5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp oligodang (corn syrup or honey)
- 2 Tbsp glutinous rice flour
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce (seasoned)
- 1 Tbsp mirin (rice wine)
- 2 Tbsp perilla oil
- 1 Tbsp minced garlic
- Pinch of salt
- Pinch of black pepper
- 1 Tbsp toasted sesame seeds
- 4 Tbsp reserved octopus cooking liquid
- 5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp oligodang (corn syrup or honey)
- 2 Tbsp glutinous rice flour
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Begin by thoroughly cleaning the baby octopus. Remove the innards and trim away the eyes and beak-like mouth. This step ensures a tender texture and makes the octopus more pleasant to eat.
Step 2
Place the cleaned baby octopus in a bowl and sprinkle with 1 cup of all-purpose flour. Gently knead the octopus with the flour; the flour will help remove any remaining sliminess and clean the suction cups. Rinse the octopus thoroughly under cold running water until all the flour is washed away.
Step 3
In a bowl, combine the rinsed baby octopus with 2 tablespoons of seasoned soy sauce and 1 tablespoon of mirin. Gently massage the marinade into the octopus and let it sit for a few minutes. This helps to tenderize the octopus and add a subtle depth of flavor.
Step 4
Heat 2 tablespoons of perilla oil in a pan over medium-high heat. Add the marinated baby octopus and stir-fry quickly for about 1-2 minutes, just until the outside changes color. Be careful not to overcook, as this can make the octopus tough. Remove the octopus from the pan and set aside on a sieve. Reserve the cooking liquid that accumulates in the pan – this will be used for the sauce.
Step 5
Prepare the vegetables: cut the napa cabbage into bite-sized pieces, slice the king oyster mushrooms into pieces similar in size to the octopus or slightly thinner, and slice the leek diagonally. Ensuring similar sizes helps the vegetables cook evenly.
Step 6
In a separate pan, add a little perilla oil over medium heat. Add the prepared vegetables and a tiny pinch of salt. Stir-fry briefly until the vegetables are slightly wilted but still retain some crispness. This method helps to preserve the fresh flavor and crunchy texture of the vegetables.
Step 7
The vegetables may release quite a bit of water. It’s a good idea to drain any excess liquid from the cooked vegetables by placing them in a sieve. This prevents the final dish from becoming too watery.
Step 8
Now, let’s make the delicious spicy sauce. In a small bowl, combine the reserved octopus cooking liquid (about 4 tablespoons) with 5 tablespoons of gochugaru, 1 tablespoon of gochujang, 1 tablespoon of oligodang, 1 tablespoon of minced garlic, 2 tablespoons of seasoned soy sauce, and 1 tablespoon of mirin. Mix everything well to create a smooth sauce. Taste and adjust seasoning if needed, adding more soy sauce or a pinch of salt.
Step 9
Return the stir-fried baby octopus to the pan. Pour the prepared spicy sauce over the octopus and toss to coat evenly. Stir-fry over medium-high heat, allowing the sauce to cling to the octopus.
Step 10
Once the sauce has slightly thickened and coated the octopus, add 2 tablespoons of glutinous rice flour. Continue to stir-fry. The glutinous rice flour will act as a thickener, giving the sauce a glossy finish and helping it adhere beautifully to the ingredients.
Step 11
Add the stir-fried vegetables back into the pan with the octopus and sauce. Toss everything together gently to combine, ensuring the vegetables are well-coated with the sauce. Continue to stir-fry for another minute or two, just long enough for the flavors to meld and the vegetables to heat through, while maintaining their crisp texture.
Step 12
Just before serving, drizzle with a pinch of toasted sesame seeds and 1 tablespoon of sesame oil. Give it a final stir. Your flavorful and perfectly textured Spicy Stir-Fried Baby Octopus with Vegetables is ready! It’s a wonderful dish to serve over hot steamed rice.
