Spicy and Tangy Seasoned Baby Octopus
Quick and Delicious Spicy & Tangy Seasoned Baby Octopus: A Perfect Appetizer
While stir-fried baby octopus is a common favorite, a simple seasoned version offers a wonderfully refreshing and flavorful alternative. This spicy and tangy dish is incredibly delicious and makes for an excellent accompaniment to drinks. Here’s an easy-to-follow recipe.
Main Ingredients- Baby octopus: 8-10 pieces
- Cabbage: 1 handful (approx. 50g)
- Onion: 1 medium
- Perilla leaves (깻잎): 3 leaves
- Korean green chili pepper (청양고추): 1
- Coarse sea salt: for cleaning
Seasoning- Gochujang (Korean chili paste): 1 Tbsp
- Gochugaru (Korean chili flakes): 1 Tbsp
- Sugar: 1/2 Tbsp
- Soy sauce: 1/2 Tbsp
- Sesame oil: 1/2 Tbsp
- Gochujang (Korean chili paste): 1 Tbsp
- Gochugaru (Korean chili flakes): 1 Tbsp
- Sugar: 1/2 Tbsp
- Soy sauce: 1/2 Tbsp
- Sesame oil: 1/2 Tbsp
Cooking Instructions
Step 1
Begin by cleaning the baby octopus. Turn the heads inside out to remove the innards and eyes. Place the octopus in a bowl and thoroughly rinse it 2-3 times with flour or coarse sea salt. This step helps remove any unpleasant fishy odors and enhances the chewy texture. After rinsing, drain the octopus well and cut it into bite-sized pieces, about 3-4 cm long, using scissors or a knife.
Step 2
Bring a pot of water to a rolling boil. Carefully add the cleaned baby octopus and blanch for approximately 3 minutes. Be careful not to overcook, as this will make the octopus tough. Immediately after blanching, rinse the octopus under cold running water to cool it down, then drain it thoroughly in a colander. This step is crucial for achieving a delightfully firm and springy texture.
Step 3
Prepare the vegetables for the salad. Finely shred the cabbage. Thinly slice the onion. Roll the perilla leaves and cut them into fine slivers. Finely chop the Korean green chili pepper (removing the seeds if you prefer less heat) to add a spicy kick. (Tip: Adding a small amount of thinly sliced carrot can also enhance the color and texture of the dish.)
Step 4
Now, let’s make the delicious seasoning sauce. In a bowl, combine 1 Tbsp Gochujang, 1 Tbsp Gochugaru, 1/2 Tbsp sugar, 1/2 Tbsp soy sauce, and 1/2 Tbsp sesame oil. Mix all the ingredients well until thoroughly combined. (Tip: For an extra layer of flavor, you can add 1/2 Tbsp minced garlic or 1/2 Tbsp plum extract.)
Step 5
Place the well-drained baby octopus into a large mixing bowl along with the prepared shredded cabbage, sliced onion, perilla leaves, and chopped chili pepper. Pour the prepared seasoning sauce over the ingredients, ready to mix everything together.
Step 6
Gently toss and mix the octopus and vegetables with the seasoning until everything is evenly coated. Avoid vigorous mixing, which can break down the tender octopus. Transfer the finished seasoned baby octopus to a serving plate. Sprinkle with toasted sesame seeds for a final touch. Enjoy your delicious meal!
