Spicy, Sweet, and Chewy Stir-fried Baby Octopus with Stone Parsley Salad
Spicy, Sweet, and Chewy Stir-fried Baby Octopus with Stone Parsley Salad
Appetite-Stimulating Freshness! Baby Octopus and Stone Parsley Salad – A Delicious Blend of Chewy Texture and Abundant Vegetables
This dish features tender, chewy baby octopus combined with crisp stone parsley, fragrant chives, and crunchy bell peppers, all tossed in a sweet, sour, and spicy dressing. It’s a visually appealing dish that will make your mouth water, perfect as a delightful accompaniment to drinks or as a satisfying side dish for rice.
Main Ingredients- 5 baby octopuses (fresh or frozen)
- 1 cucumber
- 1/2 onion
- 1 handful stone parsley
- 1/2 stalk green onion
- 5 perilla leaves (깻잎)
- 1/4 bell pepper (e.g., red, yellow)
Spicy and Sweet Baby Octopus Seasoning- 4 Tbsp soy sauce (regular or light)
- 4 Tbsp vinegar (adjust to taste)
- 3 Tbsp water from boiling the baby octopus
- 3 Tbsp sugar (adjust sweetness)
- 4 Tbsp chili powder
- 2 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds (for garnish)
- 4 Tbsp soy sauce (regular or light)
- 4 Tbsp vinegar (adjust to taste)
- 3 Tbsp water from boiling the baby octopus
- 3 Tbsp sugar (adjust sweetness)
- 4 Tbsp chili powder
- 2 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
If using frozen baby octopus, thaw them naturally at room temperature. Bring a pot of water to a boil, add the baby octopus, and blanch for just 2-3 minutes. Be careful not to overcook, as they can become tough. Once blanched, cut the baby octopus into bite-sized pieces. (Don’t discard the water used to boil the octopus, as it will be used in the sauce!)
Step 2
Wash the bell pepper, green onion, and perilla leaves, pat them dry, and slice them into thin julienne strips. Cut the cucumber in half lengthwise, then slice it thinly on the diagonal. Trim any wilted leaves from the stone parsley and rinse it under cold water. Drain thoroughly. These crisp vegetables will add a wonderful texture.
Step 3
Let’s make the delicious seasoning! In a bowl, combine 4 Tbsp soy sauce, 4 Tbsp vinegar, 3 Tbsp of the reserved octopus boiling water, 3 Tbsp sugar, 4 Tbsp chili powder, 2 Tbsp minced garlic, 1 Tbsp sesame oil, and 1 Tbsp toasted sesame seeds. Mix everything well until the sugar is dissolved. This is the perfect golden ratio for a sweet, sour, and spicy flavor!
Step 4
In a large bowl, arrange all the prepared vegetables: cucumber, onion, stone parsley, green onion, perilla leaves, and bell pepper. Add the chewy baby octopus to the bowl.
Step 5
Pour the delicious, pre-made seasoning generously over the vegetables and baby octopus. Make sure to add enough seasoning so all ingredients are well coated.
Step 6
Now it’s time to gently mix everything together. To preserve the fresh and fragrant flavor of the stone parsley and to prevent the ingredients from getting mushy, toss everything lightly. Mix for about 1-2 minutes until the seasoning is evenly distributed.
Step 7
This dish is best enjoyed immediately after preparation. As time passes, the vegetables may release water and the flavor can become diluted, so it’s highly recommended to combine all the ingredients and toss with the seasoning just before serving.
Step 8
Your delicious Baby Octopus and Stone Parsley Salad is ready! Enjoy this refreshing dish when you’re craving something special. If you prefer a spicier kick, feel free to add one or two thinly sliced chili peppers (like Cheongyang peppers or green chilies) to the mix.
