Spicy & Sweet Baby Octopus Quesadillas
Homemade Tortillas Meet a Savory Korean-Style Baby Octopus Filling: A Delicious Quesadilla Recipe
Instead of the usual salsa, this recipe features a unique Korean twist: a spicy and sweet stir-fried baby octopus filling mixed with fresh vegetables. We’ll also guide you through making your own tortillas, making this a surprisingly easy and rewarding dish. Perfect as a simple appetizer with drinks or a satisfying snack!
Main Quesadilla Ingredients- 8 cleaned baby octopuses
- 1/2 onion
- 1/2 carrot
- 1 green chili pepper
- 1 red chili pepper
- 1/2 green onion
- Mozzarella cheese (to taste)
Homemade Tortilla Ingredients- 4 cups all-purpose flour
- 3/4 cup water
- 1/3 cup olive oil
- 1/2 tsp baking powder
- Pinch of salt
Spicy & Sweet Baby Octopus Seasoning- 4 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy sauce
- 1 Tbsp Plum extract (or honey)
- 1/2 Tbsp Sugar
- 1/2 Tbsp Sesame oil
- 1 Tbsp Minced garlic
- 4 cups all-purpose flour
- 3/4 cup water
- 1/3 cup olive oil
- 1/2 tsp baking powder
- Pinch of salt
Spicy & Sweet Baby Octopus Seasoning- 4 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy sauce
- 1 Tbsp Plum extract (or honey)
- 1/2 Tbsp Sugar
- 1/2 Tbsp Sesame oil
- 1 Tbsp Minced garlic
Cooking Instructions
Step 1
First, let’s make the homemade tortilla dough. In a large bowl, combine 4 cups of all-purpose flour, 3/4 cup of water, 1/3 cup of olive oil, 1/2 tsp of baking powder, and a pinch of salt. Mix with a spatula or your hands until a cohesive dough forms. You don’t need to develop the gluten extensively; just mix until it comes together.
Step 2
Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour. This resting period allows the dough to mature, making it easier to roll out later and ensuring a better texture. The dough will become more cohesive and pliable.
Step 3
Once rested, lightly flour your work surface and press the dough flat. Divide it into 12 equal portions. You can adjust the size based on your preference – smaller ones for individual servings or larger ones for sharing.
Step 4
Lightly flour each portion and press it flat with your palms first. Then, use a rolling pin to roll out each piece thinly. Since the dough is slightly stiff, pressing it by hand initially helps immensely. Once rolled thin, use a large bowl or cookie cutter to cut out round shapes.
Step 5
Now, cook each tortilla on a dry skillet over medium-low heat, flipping once. Cook until lightly golden brown on both sides. Avoid overcooking, as this can make them stiff. A quick cook over medium heat will yield soft, pliable tortillas perfect for folding into quesadillas.
Step 6
Following this process, you should get about 16 tortillas. Even the scraps from cutting can be re-rolled and cooked to make additional tortillas.
Step 7
Store any unused tortillas in a resealable bag in the freezer. They can be thawed at room temperature or gently reheated when needed, offering convenience for future meals.
Step 8
Prepare the baby octopus for the filling. Rinse the cleaned baby octopuses under cold water and pat them thoroughly dry with paper towels. Cut them into bite-sized pieces.
Step 9
Thinly slice the onion and carrot. Slice the green and red chili peppers and green onion diagonally. In a bowl, combine the seasoning ingredients: 4 Tbsp Gochujang, 2 Tbsp Gochugaru, 1 Tbsp soy sauce, 1 Tbsp plum extract (or honey), 1/2 Tbsp sugar, 1/2 Tbsp sesame oil, and 1 Tbsp minced garlic. Mix well.
Step 10
Add the prepared baby octopus and all the sliced vegetables to the bowl with the seasoning. Mix everything together thoroughly, ensuring the octopus and vegetables are evenly coated with the delicious sauce.
Step 11
Transfer the seasoned mixture to a skillet and stir-fry over medium-high heat until the baby octopus is cooked through and the vegetables are tender. You can add a bit more Gochujang if you prefer it spicier, and adjust seasoning with salt if needed. This stir-fried filling is also delicious served simply with rice.
Step 12
While delicious on its own with rice, this stir-fried baby octopus is perfect as a quesadilla filling. The combination of tender octopus, melty cheese, and a crispy tortilla is simply irresistible. It makes for a great appetizer or even a light meal.
Step 13
Assemble the quesadillas. Place one tortilla on a baking sheet or in a skillet. Sprinkle a generous layer of mozzarella cheese over it. Spoon the cooked baby octopus filling evenly over the cheese. Top with another generous layer of cheese. Place another tortilla on top. Bake in a preheated oven at 200°C (400°F) for about 10 minutes, or until the cheese is melted and the tortillas are golden brown and slightly crispy. (If using a skillet, cook over medium-low heat with a lid on until the cheese is melted.)
Step 14
Your delicious Baby Octopus Quesadillas are ready! Enjoy the delightful contrast between the crispy tortilla, the gooey melted cheese, and the savory, slightly spicy octopus filling. They are wonderfully savory and make a fantastic snack or appetizer. Freshly baked, the tortillas are crisp like crackers, but they soften as they cool. If you find them a little bland, they are also great dipped in ketchup. Remember to freeze any leftover tortillas in a resealable bag, and enjoy any remaining baby octopus filling with rice or on its own!
