Spicy & Savory Stir-Fried Octopus (Mugyo-dong Style)
#SpicyFood #SummerHealthFood #MugyoDongOctopus #BibimbapStyle #Homemade
Get ready for an exhilarating culinary adventure with this Mugyo-dong-style Stir-Fried Octopus! Experience the perfect balance of fiery spice and tender, chewy octopus that will have you reaching for more, even as you break a sweat. Instead of the intense heat of spicy chicken feet, why not indulge in this appetizing stir-fried octopus? We’ve added a generous amount of crunchy bean sprouts, fresh lettuce wraps, and sweet cabbage and onions to perfectly complement the spice, creating a rich and satisfying flavor profile. Beyond just heat, this dish boasts a deep umami flavor thanks to a special dried pollack broth, making it incredibly addictive. The liberal use of gochugaru (Korean chili flakes) and minced garlic delivers a bold spiciness, while the dried pollack broth infuses a profound depth that elevates it beyond a simple spicy dish. With this recipe, you’ll master the art of creating a beloved Korean classic that’s perfect as a rice accompaniment or a delightful snack!
Main Ingredients- 3 Octopuses (cleaned)
- 12 Frozen Shrimp (thawed)
- 1 tsp Salt (for blanching octopus and shrimp)
- 1 medium Onion
- 1/8 medium Cabbage
- 1 stalk Green Onion
- 3 cups Dried Pollack Broth
- 2 Tbsp Cornstarch
- 1/2 cup Water (for cornstarch slurry)
- 2 Tbsp Sesame Oil
- 1 bag Bean Sprouts (approx. 200g)
- 6 Lettuce Wraps (e.g., red leaf lettuce, perilla leaves)
Seasoning Ingredients- 3 Tbsp Fine Gochugaru (Korean chili powder)
- 3 Tbsp Coarse Gochugaru (with chili seeds)
- 2 Tbsp Minced Garlic
- 1 tsp Ginger Powder (or minced fresh ginger)
- 2 Tbsp Rice Wine (or Mirin)
- 1 Tbsp Natural Seasoning (optional)
- 1/2 cup Fish Sauce (Anchovy sauce)
- 1 tsp Black Pepper
- 3 Tbsp Fine Gochugaru (Korean chili powder)
- 3 Tbsp Coarse Gochugaru (with chili seeds)
- 2 Tbsp Minced Garlic
- 1 tsp Ginger Powder (or minced fresh ginger)
- 2 Tbsp Rice Wine (or Mirin)
- 1 Tbsp Natural Seasoning (optional)
- 1/2 cup Fish Sauce (Anchovy sauce)
- 1 tsp Black Pepper
Cooking Instructions
Step 1
First, prepare the seasoning paste, which is the foundation of the dish’s flavor. In a bowl, combine the coarse and fine gochugaru, breaking up any clumps. Coarse gochugaru, which includes chili seeds, adds a more robust spiciness.
Step 2
Add a generous amount of minced garlic and chopped green onions to further enhance the aroma and flavor of the seasoning.
Step 3
Add sugar to provide sweetness to the seasoning. For an extra boost of umami, natural seasoning can be added. (If you don’t have natural seasoning, you can omit this step.) Also, add ginger powder to remove any gamey odors and add a pleasant fragrance. Fresh minced ginger can also be used.
Step 4
Now, add the anchovy fish sauce for the main savory flavor. Along with the fish sauce, add rice wine (or mirin) to eliminate any fishy smell and add depth, and your seasoning mix for the stir-fried octopus is complete.
Step 5
Finally, add a pinch of black pepper for a fragrant finish. The sesame oil is not added to the seasoning at this stage; it will be drizzled in after cooking, once the heat is turned off, to preserve its nutty aroma.
Step 6
Next, prepare the main ingredients: octopus and shrimp. Thaw the frozen octopus and shrimp by placing them in their sealed bags under cold running water. Once thawed, rinse them thoroughly under cool water and drain well.
Step 7
Bring a pot of water to a boil and add a pinch of salt. Blanch the prepared octopus and shrimp for about 5 seconds. This short blanching time is crucial! It helps to firm up the octopus and shrimp, making them delightfully chewy and reducing the cooking time later, thus preserving their tender texture.
Step 8
Immediately after blanching, plunge the octopus and shrimp into an ice bath to stop the cooking process. For an extra firm texture, you can keep them submerged in cold water with a few ice cubes for a few minutes.
Step 9
The secret to authentic Mugyo-dong Stir-Fried Octopus is the dried pollack broth! Place dried pollack (hwangtae) and water in a pot and simmer to create a rich broth. Start by boiling over high heat, then reduce to medium-low and let it simmer gently. This process will yield a milky, flavorful broth.
Step 10
While the broth is simmering, prepare the vegetables for stir-frying. Slice the cabbage and onion into thick julienne strips; these will help to mellow the spiciness. Avoid slicing them too thinly, as they should retain some bite. Chop the green onion into large pieces, as it will be added towards the end.
Step 11
Your deeply flavored dried pollack broth, simmered for about 20 minutes, is ready. Don’t discard the dried pollack; you can leave it in the broth as it simmers, as it will absorb the flavors of the sauce and add a delightful chewiness and rich taste to the dish.
Step 12
Add the prepared seasoning paste to the dried pollack broth and bring it to a simmer over high heat. Allow the sauce to reduce and thicken slightly.
Step 13
After about 5 minutes of simmering the sauce, add the julienned onions and cabbage. Reduce the heat to medium and cook until the cabbage and onions begin to soften.
Step 14
As you continue to cook, the onions and cabbage will release moisture, potentially making the sauce more watery. If the vegetables are not yet tender, cover the pot and let it simmer gently. This will also help to caramelize the natural sweetness of the vegetables.
Step 15
While the sauce is reducing, prepare the accompanying ingredients. Have your lettuce wraps ready for mixing with rice and the stir-fried octopus. Prepare the bean sprouts separately, perhaps by blanching them, for a refreshing crunch.
Step 16
Once the sauce has reduced by about half and the vegetables are tender, add the blanched and ice-bathed octopus and shrimp. Stir well to coat everything evenly. Be careful not to overcook, as the octopus can become tough.
Step 17
Toss everything together to ensure the octopus and shrimp are well coated with the sauce. Add the chopped green onions. In a small bowl, whisk together the cornstarch and water to create a slurry. Gradually pour the slurry into the pan while stirring constantly, until the sauce reaches your desired thickness. This will help to thicken the sauce without lumps.
Step 18
When all ingredients are well combined and the sauce has thickened to your liking, turn off the heat. Finish by drizzling two rounds of sesame oil over the dish for a final touch of nutty aroma. Your exhilaratingly spicy, sweat-inducing, and incredibly delicious summer health food – Mugyo-dong Stir-Fried Octopus – is now complete!
Step 19
Generously plate the finished stir-fried octopus and shrimp. Ensure there’s plenty of sauce and garnish with toasted sesame seeds for a beautiful presentation. Your impressive Mugyo-dong Stir-Fried Octopus feast is ready.
Step 20
For the accompanying bean sprouts: after blanching, rinse them under cold water. Soaking them briefly in ice-cold water will keep them wonderfully crisp and refreshing. Storing them in the refrigerator will maintain their crunchiness for longer.
Step 21
And there you have it – a perfectly prepared Mugyo-dong Stir-Fried Octopus meal! With the fresh lettuce wraps ready to be mixed with rice and the crisp bean sprouts to balance the spice, all that’s left is to savor every delicious bite.
