Perfectly Blanched Baby Octopus: A Step-by-Step Guide
From Fresh Preparation to Perfect Blanching of Baby Octopus
Baby octopus, with its wonderfully chewy and firm texture, is a delight to eat anytime. While delicious on its own, it becomes even more exquisite when dipped into savory sesame oil with salt or a tangy, spicy gochujang sauce. Learn how to achieve fresh and perfectly blanched baby octopus at home, just like a professional!
Ingredients for Cleaning & Blanching- 350-400g baby octopus
- 1/2 Tbsp coarse sea salt
- 2 Tbsp all-purpose flour
Optional Accompaniments & Sauces- 1 handful water parsley (minari)
- 1-2 fresh shiitake mushrooms
- Gochujang sauce (spicy chili paste sauce)
- Sesame salt dip (sesame oil + salt)
- 1 handful water parsley (minari)
- 1-2 fresh shiitake mushrooms
- Gochujang sauce (spicy chili paste sauce)
- Sesame salt dip (sesame oil + salt)
Cooking Instructions
Step 1
Prepare the fresh baby octopus. First, carefully remove the internal organs and any ink sacs from inside the head. (Tip: If your baby octopus is exceptionally fresh and you plan to eat it immediately, you can blanch it without removing the innards. However, for octopus intended for freezing, removing the innards is essential.)
Step 2
Next, trim off the eyes from the octopus using a knife or scissors for a clean finish.
Step 3
Look inside the base of the tentacles; you’ll find a small, hard beak. You can gently squeeze it out with your fingers or snip it off with small scissors. While this step is optional, removing it results in a cleaner presentation and eating experience.
Step 4
Now, it’s time to thoroughly clean the baby octopus. Place the prepared octopus in a bowl and add 2 tablespoons of flour and 1/2 tablespoon of coarse sea salt. Gently knead the octopus, as if washing laundry, to remove slime and impurities from its surface. (Tip: If the octopus seems dry, add a tiny bit of water while kneading to help the process.) Pay special attention to the tentacles, as they can accumulate more dirt and debris.
Step 5
Rinse the flour-and-salt-coated baby octopus under cold running water 2-3 times until it’s thoroughly clean. It’s important to rinse until the foamy residue disappears and the octopus surface becomes smooth.
Step 6
After rinsing, place the cleaned baby octopus on paper towels to drain excess water. Removing as much moisture as possible will prevent the octopus from releasing too much water when blanched, ensuring a better texture.
Step 7
Bring a pot of water to a rolling boil over high heat. Once boiling, add the prepared baby octopus and blanch for just 1 minute to 1 minute and 20 seconds. (Tip: The octopus is perfectly blanched when its tentacles curl slightly inwards, the suckers appear plump, and the overall color turns a rosy pink. Avoid over-blanching, as it will make the octopus tough!)
Step 8
Immediately remove the blanched baby octopus from the boiling water and cut it into bite-sized pieces. Arrange it on a plate with fresh water parsley and thinly sliced fresh shiitake mushrooms. Serve with a side of tangy gochujang sauce or a savory sesame salt dip for a delightful meal. (Tip: For an even firmer, chewier texture, you can plunge the blanched octopus into ice water right after cooking. This step is optional and based on personal preference.)
