Spicy & Sweet Stir-Fried Baby Octopus Recipe
The Charm of Chewy Texture! A Golden Recipe for Appetizing Stir-Fried Baby Octopus
Stir-fried baby octopus with its delightfully chewy texture and crisp vegetables is a delicacy that never gets old. Perfect as a side dish with rice or as a fantastic accompaniment to drinks, make this stir-fried baby octopus right now!
Main Ingredients- Baby octopus 400g
- Bean sprouts 250g
- Mizuna greens 150g
- Cooking oil 2 Tbsp
- Sesame seeds, a pinch
Spicy & Sweet Seasoning- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 3 Tbsp
- Sugar 1 Tbsp
- Minced garlic 1 Tbsp
- Soy sauce 3 Tbsp
- Cheongju (rice wine) 1 Tbsp
- Ginger powder, a pinch
- Sesame oil 1 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 3 Tbsp
- Sugar 1 Tbsp
- Minced garlic 1 Tbsp
- Soy sauce 3 Tbsp
- Cheongju (rice wine) 1 Tbsp
- Ginger powder, a pinch
- Sesame oil 1 Tbsp
Cooking Instructions
Step 1
First, wash the bean sprouts thoroughly and drain them. Also, wash the mizuna greens under running water multiple times to remove any impurities, then cut them into approximately 4cm lengths for easy eating.
Step 2
Place the baby octopus in a colander and sprinkle with about 2-3 tablespoons of flour. Gently knead with your hands. This process helps to remove any impurities and the slimy mucus, ensuring a cleaner taste. After washing, drain the octopus very well. If the baby octopus is large, cut it into bite-sized pieces. For smaller ones, you can leave them whole for presentation.
Step 3
In a bowl, combine all the seasoning ingredients that will give the stir-fry its delicious flavor. Mix 1 Tbsp gochujang, 3 Tbsp gochugaru, 1 Tbsp sugar, 1 Tbsp minced garlic, 3 Tbsp soy sauce, 1 Tbsp cheongju, a pinch of ginger powder, and 1 Tbsp sesame oil. Stir well with a spoon until all ingredients are evenly combined to create a flavorful sauce.
Step 4
Heat 2 Tbsp of cooking oil in a pan over medium-high heat. Add the washed bean sprouts and the cut mizuna greens. Stir-fry them quickly just until the vegetables start to wilt slightly. Cooking them rapidly over high heat is key to preserving their crisp texture.
Step 5
To the pan with the stir-fried vegetables, add all the prepared spicy and sweet sauce. Stir everything together and cook for about 1 minute, allowing the sauce to coat the vegetables evenly.
Step 6
Now it’s time to add all the prepared baby octopus to the pan. Stir-fry over high heat. Baby octopus can become tough if overcooked, so it’s important to stir-fry quickly for about 2-3 minutes, or until the octopus turns red and is cooked through. If you’re concerned about the octopus releasing too much water, you can blanch it briefly in hot water before stir-frying to prevent this. I cooked it directly, but this tip can help you achieve a cleaner result. Remember, this is a quick cooking process!
Step 7
I personally enjoy eating dishes that can be kept warm and simmered at the table, so I transferred the stir-fry to a wide pan and placed it on a portable burner. Adding more cut mizuna greens around the edges of the pan not only looks appealing but also enhances the aroma, making it even more delicious. I happened to have some steamed shrimp, so I added those too, which made the dish much more substantial and enjoyable. Baby octopus might feel a bit firm at first, but as it simmers, it surprisingly becomes incredibly tender! Adjust the cooking time to your preference and enjoy!
