Spicy and Chewy Stir-fried Baby Octopus with Somyeon Noodles
A Perfect Pairing: Stir-fried Baby Octopus and Refreshing Somyeon Noodles
Let’s make a delightfully chewy stir-fried baby octopus dish, focusing purely on the exquisite seasoning without any vegetables. This recipe highlights the natural texture and flavor of the octopus. It’s perfect as a side dish for drinks or a satisfying meal. We’ll also show you how to prepare the accompanying somyeon noodles perfectly!
Main Ingredients
- 4 Baby octopuses (cleaned)
- 1 handful Somyeon noodles
- 1 Cheongyang pepper (optional, for adjusting spiciness)
- A pinch of black sesame seeds (for garnish)
- A drizzle of sesame oil (for finishing)
- 1 Tbsp Cheongju (rice wine, for blanching)
Spicy Seasoning Sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Gochujang (Korean chili paste)
- 1 tsp Soy sauce
- 2 tsp Minced garlic
- A pinch of grated ginger or ginger juice
- 1 Tbsp Sugar
- 1 Tbsp Corn syrup or Oligosaccharide
- 1 tsp Sesame oil
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Gochujang (Korean chili paste)
- 1 tsp Soy sauce
- 2 tsp Minced garlic
- A pinch of grated ginger or ginger juice
- 1 Tbsp Sugar
- 1 Tbsp Corn syrup or Oligosaccharide
- 1 tsp Sesame oil
Cooking Instructions
Step 1
Rinse the cleaned baby octopus thoroughly under running water. Turn the head inside out to remove the ink sac and internal organs, then wash it meticulously. Drain the excess water. Sprinkle 1-2 tablespoons of salt and rub the octopus vigorously with your hands; this helps to remove any impurities and makes it chewier. Rinse under cold water multiple times to remove all salt. Drain well in a colander. Finally, drizzle with 1 tablespoon of Cheongju (rice wine), mix, let it sit for a moment to remove any fishy odor, and drain again.
Step 2
Tip for blanching octopus: Instead of boiling, using your oven’s steam function can result in even more tender and moist octopus. If you don’t have a steam function, briefly blanch in boiling water (for less than 30 seconds to 1 minute) and immediately rinse under cold water.
Step 3
Prepare the delicious spicy seasoning for the stir-fry. In a bowl, combine 2 tablespoons of gochugaru, 1.5 tablespoons of gochujang, 1 teaspoon of soy sauce, 2 teaspoons of minced garlic, a pinch of grated ginger or ginger juice, 1 tablespoon of sugar, 1 tablespoon of corn syrup, and 1 teaspoon of sesame oil. Mix well until the sauce is smooth and lump-free.
Step 4
Add the prepared seasoning sauce to the baby octopus. Gently mix to coat the octopus evenly without breaking it. Letting it marinate for about 10-15 minutes will allow the flavors to penetrate more deeply.
Step 5
Choose your cooking method: If using an oven, preheat it to 180°C (350°F). Place the seasoned octopus in the oven and cook for about 10-15 minutes. Check halfway through to ensure it doesn’t burn.
Step 6
Stovetop cooking: Heat a pan over medium heat. Add the seasoned octopus and stir-fry, using the moisture released by the octopus as it cooks. Be careful not to overcook, as it can become tough. Cook just until the octopus turns bright red and the sauce thickens slightly. For an extra kick, you can add thinly sliced Cheongyang peppers.
Step 7
While the octopus is cooking, prepare the somyeon noodles. Bring a generous pot of water to a boil. Add the somyeon noodles and cook until they are al dente (about 3-4 minutes). Drain the cooked noodles and rinse them thoroughly under cold water to remove excess starch. Drain them completely. Serve the chilled somyeon noodles alongside the stir-fried octopus to balance the spiciness and enhance the overall dining experience. Finally, garnish the finished stir-fried octopus with a sprinkle of black sesame seeds and a light drizzle of sesame oil for an appealing finish.
