Spicy and Sweet Stir-fried Baby Octopus and Calamari
Flavorful Stir-fried Baby Octopus and Calamari Recipe Even Kids Will Love
This stir-fried baby octopus and calamari is a dish I made when I wanted to prepare something my children would enjoy. It’s a flavorful meal that strikes a balance between spicy and sweet.
Main Ingredients
- 1kg of chewy baby octopus and plump calamari
- 5 fresh button mushrooms
- 1 crisp onion
- A portion of sweet cabbage
- 2 spicy cheongyang peppers
- 1 stalk of fragrant green onion
Seasoning Mix
- 2 Tbsp gochujang (Korean chili paste) for deep flavor
- 6 Tbsp gochugaru (Korean chili flakes) for a mild heat
- 3 Tbsp maesilcheong (plum extract) for a sweet and sour note
- 2 Tbsp oyster sauce for umami
- 1 Tbsp minced garlic for rich aroma
- 1 Tbsp cheongju (rice wine) to remove any fishy odor
- Pinch of black pepper
- Drizzle of sesame oil for nuttiness
- 20 perilla leaves, roughly torn
- 2 Tbsp gochujang (Korean chili paste) for deep flavor
- 6 Tbsp gochugaru (Korean chili flakes) for a mild heat
- 3 Tbsp maesilcheong (plum extract) for a sweet and sour note
- 2 Tbsp oyster sauce for umami
- 1 Tbsp minced garlic for rich aroma
- 1 Tbsp cheongju (rice wine) to remove any fishy odor
- Pinch of black pepper
- Drizzle of sesame oil for nuttiness
- 20 perilla leaves, roughly torn
Cooking Instructions
Step 1
The calamari shrinks significantly when cooked, so it’s best to cut it into larger pieces. Cut the baby octopus into bite-sized pieces after cleaning. Slice the button mushrooms, onion, and cabbage into generous chunks. Cut the green onion and cheongyang peppers diagonally.
Step 2
Heat some cooking oil in a pan over medium-high heat. Add all the vegetables except for the perilla leaves and stir-fry until they are about halfway cooked and look translucent. Then, add the prepared baby octopus and calamari, and continue to stir-fry until they are cooked through. The moisture released from the seafood and vegetables will help tenderize them.
Step 3
When the baby octopus and calamari are almost fully cooked and plump, add the prepared seasoning mix to the pan. Stir-fry everything together quickly. At this stage, there might be quite a bit of liquid from the vegetables and seafood. To prevent the dish from tasting watery, stir-fry over high heat to ensure the sauce coats the ingredients well.
Step 4
Remove the stir-fried vegetables and seafood from the pan to a separate dish. Lower the heat to medium and let the remaining liquid in the pan reduce until it thickens. If you prefer a drier stir-fry, reduce it until almost all the liquid is gone. If you like a bit of sauce, reduce it until it reaches a thick, gravy-like consistency.
Step 5
Return the cooked vegetables and seafood to the pan with the reduced sauce. Add the roughly torn perilla leaves and toss gently to combine. Finish with a generous sprinkle of black pepper and a drizzle of sesame oil for a nutty aroma.
Step 6
For a fantastic pairing, serve this dish with freshly boiled noodles. Toss the noodles with a little salt and sesame oil. This combination perfectly complements the spicy and savory flavors of the stir-fry, creating a truly delightful culinary experience.
