Spicy and Sweet Stir-Fried Octopus
Mastering the Deliciously Spicy Stir-Fried Octopus
Octopus is renowned as a nourishing food. It’s virtually fat-free and packed with taurine, minerals, and amino acids, which not only boost vitality but also aid in calcium absorption and metabolism. This spicy and sweet stir-fried octopus is a fantastic dish to serve with rice or as a delightful accompaniment to alcoholic beverages.
Main Ingredients- 6 medium octopuses (approx. 600g)
- 500g soybean sprouts
- 1 large leek
- 4 Cheongyang chili peppers (or to taste)
- 5 cloves garlic
Seasoning- 2 Tbsp cooking oil
- 1 Tbsp soy sauce
- 1 tsp oyster sauce
- 1 Tbsp MSG (optional, such as Dasida)
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sugar
- 1 tsp black pepper powder
- 2 Tbsp cooking wine (mirin or rice wine)
- A drizzle of sesame oil
- 1 Tbsp water mixed with 1 tsp cornstarch (for thickening)
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp cooking oil
- 1 Tbsp soy sauce
- 1 tsp oyster sauce
- 1 Tbsp MSG (optional, such as Dasida)
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sugar
- 1 tsp black pepper powder
- 2 Tbsp cooking wine (mirin or rice wine)
- A drizzle of sesame oil
- 1 Tbsp water mixed with 1 tsp cornstarch (for thickening)
- 1 Tbsp gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
First, prepare the octopus. Remove the innards and thoroughly wash the octopus under running water using coarse salt. This process helps to clean it effectively and achieve a wonderfully chewy texture.
Step 2
Heat 2 tablespoons of cooking oil in a pan over medium-high heat. Add the chopped Cheongyang chili peppers, sliced leek, and minced garlic. Stir-fry until fragrant, about 1-2 minutes. Then, add 2 tablespoons of gochujang and stir-fry for another minute, ensuring it doesn’t burn, to develop a deeper flavor base.
Step 3
Once the aromatics are fragrant, pour in 2 tablespoons of cooking wine to help remove any fishy odors. Add 1 tablespoon of gochugaru (chili flakes) and stir-fry briefly with the sauce mixture. Stir-frying the chili flakes enhances the color and flavor.
Step 4
Add the soybean sprouts to the pan and stir-fry briskly over high heat. Keep the sprouts slightly crisp; they should be cooked for about 1-2 minutes until they just begin to wilt.
Step 5
When the soybean sprouts are partially cooked and no longer smell raw, add the prepared octopus to the pan.
Step 6
Stir-fry the octopus over high heat for just a few minutes, until it changes color and is cooked through. Be careful not to overcook, as it can become tough.
Step 7
As the octopus cooks, add 1 tablespoon of MSG (if using), 1 tablespoon of sugar, and 1 teaspoon of black pepper powder. Stir everything together well to ensure the seasonings are evenly distributed.
Step 8
To achieve a glossy sauce, pour in the cornstarch slurry (1 Tbsp cornstarch mixed with 1 Tbsp water) around the edges of the pan. Stir quickly to thicken the sauce, coating the ingredients evenly.
Step 9
Just before turning off the heat, drizzle in a little sesame oil for a final touch of nutty aroma. Adding it at the end preserves its delicate fragrance.
Step 10
Transfer the spicy and sweet stir-fried octopus to a serving plate. Garnish with thinly sliced green onions or other herbs if desired. This dish is perfect served over steamed rice or enjoyed as a flavorful appetizer with your favorite drink.
