Tender Octopus and Fragrant Fiddlehead Fern Stir-Fry with Gochujang Sauce
Octopus and Fiddlehead Fern Stir-Fry with Gochujang Sauce
This recipe features tender, pre-cooked octopus, a gift from my sibling, combined with plenty of fiddlehead ferns (kkoorigochu) to create a delicious braised dish. It’s perfect for boosting energy and recovering from fatigue. Enjoy the chewy texture of the octopus and the aromatic flavor of the ferns!
Main Ingredients- 1 pre-cooked octopus (thawed)
- 500g fresh fiddlehead ferns (kkoorigochu)
Braising Sauce- 1/2 cup soy sauce
- 1/2 cup water
- 2 Tbsp plum extract (maesil extract)
- 2 Tbsp cooking wine (mirin or rice wine)
- 2 Tbsp sugar
- 2 Tbsp corn syrup or oligosaccharide
- 1 Tbsp minced garlic
- 1 Tbsp ginger wine (or finely minced ginger)
- 1 Tbsp sesame oil
- Sesame seeds for garnish
- Pinch of black pepper
- 1/2 cup soy sauce
- 1/2 cup water
- 2 Tbsp plum extract (maesil extract)
- 2 Tbsp cooking wine (mirin or rice wine)
- 2 Tbsp sugar
- 2 Tbsp corn syrup or oligosaccharide
- 1 Tbsp minced garlic
- 1 Tbsp ginger wine (or finely minced ginger)
- 1 Tbsp sesame oil
- Sesame seeds for garnish
- Pinch of black pepper
Cooking Instructions
Step 1
First, thaw the frozen pre-cooked octopus. You can do this by rinsing it under cold running water or by leaving it in the refrigerator overnight. Ensure it’s completely thawed and tender.
Step 2
Once thawed, briefly blanch the octopus in boiling water for about 30 seconds to 1 minute. This step helps to remove any residual odor and firms up the octopus for a better texture.
Step 3
After blanching, rinse the octopus under cold water and let it cool down slightly. It’s best to let it cool a bit before slicing to maintain its shape.
Step 4
Cut the cooled octopus into bite-sized pieces, about 1 to 2 cm in length, slicing them diagonally. This shape helps the sauce penetrate better.
Step 5
Set aside the prepared octopus pieces.
Step 6
Now, let’s start making the braised dish. Place the cut octopus into a pan.
Step 7
Add 1/2 cup of soy sauce, 1/2 cup of water, 2 Tbsp sugar, 2 Tbsp plum extract, and 2 Tbsp cooking wine to the pan with the octopus. Bring to a boil over high heat and simmer for about 5 minutes, allowing the flavors to meld.
Step 8
While the sauce is simmering, prepare the fiddlehead ferns. Wash them thoroughly and trim off any tough ends.
Step 9
Cut the fiddlehead ferns into bite-sized pieces, about 2 halves for larger ones. If they are small, you can leave them whole. This ensures they cook evenly and absorb the sauce well.
Step 10
Maintain high heat and continue to cook for another 5 minutes, allowing the fiddlehead ferns to soften slightly and begin to absorb the sauce.
Step 11
Reduce the heat to medium and let it simmer for 10 minutes. This slower cooking allows the ingredients to fully absorb the delicious braising liquid.
Step 12
Lower the heat to low and simmer for a final 5 minutes. Be careful not to overcook, as the octopus can become tough if braised for too long.
Step 13
Add the prepared fiddlehead ferns and 1 Tbsp of minced garlic to the pan. Stir everything together to coat evenly.
Step 14
Continue to simmer gently for about 5 more minutes. Then, add 2 Tbsp of corn syrup or oligosaccharide to add sweetness and a glossy sheen. Continue to simmer until the sauce thickens and coats the ingredients beautifully.
Step 15
Just before finishing, stir in 1 Tbsp of sesame oil for a nutty aroma and a pinch of black pepper to enhance the flavors.
Step 16
Sprinkle sesame seeds over the top for garnish. Your delicious braised octopus and fiddlehead fern dish is now ready!
Step 17
This dish is a wonderful combination of tender octopus and fragrant, crisp fiddlehead ferns. The glossy sauce makes it an irresistible side dish for rice! It’s a healthy and flavorful meal that will help restore your family’s energy. Enjoy! ^^
