Chewy Octopus and Roe Stir-fry (Mun-eo Al Chim)
A Delicious Homemade Seafood Dish: Octopus and Roe Stir-fry Recipe
A flavorful and savory stir-fry featuring tender octopus and plump fish roe, seasoned with a delightful spicy and savory sauce. This dish is as tasty as any steamed seafood platter!
Main Ingredients- 1 cooked octopus tentacle (approx. 300-400g)
- 250g fish roe (e.g., pollock roe or cod roe)
- 500g bean sprouts (thick variety)
- 1 bunch of Korean parsley (minari)
- 1 bunch of green onion
- 1 red chili pepper
- 1 Tbsp sesame oil
- Pinch of black pepper
- 1/2 cup anchovy broth (100ml)
- 1 Tbsp cornstarch slurry (2 Tbsp water + 1 Tbsp cornstarch)
Seasoning- 6 Tbsp red pepper flakes (adjust to your spice preference)
- 2/3 Tbsp salt (or soy sauce)
- 2 Tbsp dried mussel powder (or commercial seafood stock powder)
- 1 Tbsp minced garlic
- 1 tsp ginger juice (or minced ginger)
- A pinch of sugar (about 1/2 tsp)
- Pinch of black pepper
- 6 Tbsp red pepper flakes (adjust to your spice preference)
- 2/3 Tbsp salt (or soy sauce)
- 2 Tbsp dried mussel powder (or commercial seafood stock powder)
- 1 Tbsp minced garlic
- 1 tsp ginger juice (or minced ginger)
- A pinch of sugar (about 1/2 tsp)
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare your octopus tentacle, whether it’s pre-cooked or fresh. If using a pre-cooked tentacle, briefly blanch it in boiling water for 30 seconds to 1 minute to enhance its chewy texture and remove any raw smell. Cut the blanched octopus into bite-sized pieces (about 3-4 cm). Gently rinse the fish roe under cold water to remove any impurities, then drain it well.
Step 2
Wash the Korean parsley (minari) and cut it into 5-6 cm lengths. Cut the green onions to the same length. For a better presentation and to help the sauce coat well, you can split the white parts of the green onions lengthwise into four pieces. Remove the stems from the red chili pepper and slice it thinly on the diagonal for a touch of heat. Trim the heads and tails off the bean sprouts and rinse them thoroughly, then drain. Using fresh bean sprouts will give you a pleasant crunch.
Step 3
In a wide pot or deep pan, pour in the anchovy broth (or kelp broth). Dissolve the dried mussel powder in the broth. Add the prepared fish roe and all the seasoning ingredients (red pepper flakes, salt, minced garlic, ginger juice, sugar, and black pepper) to the pot and mix well. Once the seasoning is incorporated, add the washed bean sprouts generously. Cover the pot and cook over medium heat for about 5 minutes, or until the bean sprouts are tender but not mushy. Be careful not to overcook the bean sprouts, as they can release too much water.
Step 4
When the bean sprouts have softened slightly, uncover the pot and add the cut octopus. Gently toss everything together to ensure the octopus and bean sprouts are well coated with the sauce without breaking them. Next, add the sliced Korean parsley, green onions, and red chili pepper. Gently mix once more. Finally, drizzle in the sesame oil and sprinkle with a pinch of black pepper for aroma. If you desire a thicker, glossy consistency, gradually stir in the cornstarch slurry (2 Tbsp water mixed with 1 Tbsp cornstarch) until you reach your preferred thickness. Once all ingredients are combined and heated through, turn off the heat. Serve immediately on a plate, enjoying it while it’s warm for the best flavor and texture.
