Spicy and Sweet Stir-fried Baby Octopus Recipe
Satisfy Your Cravings for Spicy Food! Delicious Stir-fried Baby Octopus
The baby octopuses at the market are so plump and fresh lately! Let’s make a spicy and invigorating stir-fried baby octopus dish to boost our energy ♥. This recipe is from ‘All Recipes of the World’ and ‘Mankde Recipe’. Enjoy the delightful combination of chewy baby octopus and crisp vegetables, perfect as a side dish with rice or as a savory snack with drinks.
Main Ingredients
- Baby octopus, cleaned 800g
- 1/4 zucchini
- 1/4 onion
- 1/6 carrot
- 10cm green onion (scallion)
- 2 Tbsp cooking wine or soju (for blanching)
Seasoning Ingredients
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp cooking wine (mirin or rice wine)
- Pinch of black pepper
Optional Ingredients
- 1 Cheongyang chili pepper (for extra spice)
- Sesame seeds (for garnish and flavor)
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp cooking wine (mirin or rice wine)
- Pinch of black pepper
Optional Ingredients
- 1 Cheongyang chili pepper (for extra spice)
- Sesame seeds (for garnish and flavor)
Cooking Instructions
Step 1
Thoroughly clean the baby octopus. Remove any dark, gritty bits from the inside and the beak. Rinse under cold running water several times until clean. It’s important not to overcook them, as this can make them tough.
Step 2
Prepare the vegetables. Slice the zucchini, onion, and carrot into bite-sized pieces (about 1.5cm thick), roughly into half-moons or cubes. Cut the green onion diagonally into about 5cm lengths, then split them lengthwise into 3-4 pieces. If you like it spicier, finely chop the Cheongyang chili pepper.
Step 3
Bring a large pot of water to a rolling boil. Add 2 tablespoons of cooking wine or soju to the boiling water. Carefully add the cleaned baby octopus and blanch for just 30 seconds to 1 minute. Be careful not to overcook. Immediately drain the octopus and rinse it under cold water to stop the cooking process. Drain thoroughly in a colander. This step helps remove any fishy odor and ensures a tender, chewy texture.
Step 4
In a bowl, combine the blanched baby octopus with the seasoning ingredients: 2 Tbsp gochujang, 2 Tbsp gochugaru, 1 Tbsp minced garlic, 1 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp cooking wine, and a pinch of black pepper. Gently mix everything together with your hands, ensuring the octopus is well-coated. Let it marinate for about 10 minutes to allow the flavors to meld.
Step 5
Heat 1-2 tablespoons of cooking oil in a skillet or wok over medium heat. Add the sliced onion, carrot, and zucchini. Stir-fry until the vegetables begin to soften and turn translucent. Adding the carrots first helps them cook evenly since they take longer.
Step 6
Once the onions start to look clear, increase the heat to high. Add the marinated baby octopus, green onions, and chopped Cheongyang chili pepper (if using) to the skillet. Stir-fry quickly for 1-2 minutes, just until the octopus is cooked through. Overcooking will make the octopus tough. Finally, sprinkle with sesame seeds for a nutty flavor and attractive garnish. Your delicious stir-fried baby octopus is ready to serve!
