Spicy Stir-fried Webfoot Octopus
Tender webfoot octopus stir-fried in a spicy gochujang sauce. Mix the leftover sauce with rice for an extra treat.
Ingredients
Ingredients
- Webfoot octopus10
- Onion1
- Green onionA little
- Cooking oilA little
- FlourA little
Sauce
- Gochujang (red chili paste)2 tbsp
- Red chili powder2 tbsp
- Sugar1 tbsp
- Soy sauce1 tbsp
- Cooking wine1 tbsp
- Minced garlic1 tbsp
- Sesame oil1 tbsp
Directions
- 1
Turn each octopus head inside out and remove the innards and ink sac.
- 2
Press out and remove the beak between the legs, then rub with flour until the foam disappears and rinse in clean water.
- 3
Set the cleaned octopus aside.
- 4
Combine all the sauce ingredients in one bowl: 1 tbsp minced garlic, 1 tbsp soy sauce, 1 tbsp sugar, 1 tbsp cooking wine, 2 tbsp gochujang, 2 tbsp red chili powder, 1 tbsp sesame oil.
- 5
Blanch the cleaned octopus briefly in boiling water, then coat with the sauce and marinate for about 20 minutes. Marinating helps the flavor soak in; if the octopus is large, cut it into bite-sized pieces after blanching.
- 6
While it marinates, prepare the vegetables to stir-fry with it.
- 7
Prepare the onion and green onion. Feel free to add more vegetables to taste.
- 8
Heat oil in a pan and stir-fry the onion just until the edges turn slightly translucent.
- 9
Add the marinated octopus and stir-fry quickly over high heat. Octopus gets tough if overcooked, and since it is already blanched, just stir-fry until the sauce and vegetables come together.
- 10
As it cooks, the gochujang sauce soaks in and the flavor deepens. Add the green onion at the end to finish.