Spicy Live Webfoot Octopus with Bean Sprouts
Quick answer
This stir-fry combines live webfoot octopus with crunchy soybean sprouts in a spicy sauce.
What makes this special
- Webfoot octopus and bean sprouts are quickly stir-fried to maintain a crisp and tender balance.
- 20-second blanch seals in the octopus and prevents waterlogging the sauce
- Gochujang plus gochugaru double chili layer balanced by a hit of sugar
Key ingredients
Core cooking flow
- 1 Clean 600 g live webfoot octopus by removing the innards, eyes, and beak.
- 2 Blanch the cleaned octopus in boiling water for only 20 seconds, then rinse it immediately in cold water.
- 3 Mix 4 tablespoons red chili powder, 2 tablespoons soy sauce, 1 tablespoon re...
This stir-fry combines live webfoot octopus with crunchy soybean sprouts in a spicy sauce. The octopus is blanched in boiling water for 20 seconds and rinsed in cold water. This step seals the octopus and prevents water from leaking during cooking, ensuring the sauce coats the ingredients without getting watered down. The seasoning combines red chili powder and red chili paste for a double layer of heat, which is balanced by sugar, soy sauce, and minced garlic. Onion and green onion are stir-fried first, followed by the sprouts. Once they soften, the octopus and sauce are added and cooked over high heat for two minutes. Sliced cheongyang chili peppers, sesame oil, and sesame seeds are added at the end, highlighting the contrast between the tender octopus heads, chewy suction cups, and crisp sprouts.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Clean 600 g live webfoot octopus by removing the innards, eyes, and beak.
Rub thoroughly with flour or coarse sea salt, then rinse several times until the water runs clear and the surface no longer feels slippery.
- 2Heat
Blanch the cleaned octopus in boiling water for only 20 seconds, then rinse it immediately in cold water.
Drain very well and cut it into bite-size pieces so it will stir-fry without releasing too much liquid.
- 3Season
Mix 4 tablespoons red chili powder, 2 tablespoons soy sauce, 1 tablespoon red chili paste, sugar, minced garlic, and cooking wine.
Let the sauce stand briefly so the chili powder hydrates and coats the octopus evenly.
- 4Control
Heat a lightly oiled pan over medium-high heat and stir-fry the sliced onion and green onion for about 1 minute.
When fragrant, add 200 g rinsed soybean sprouts and spread them out for even heating.
- 5Control
When the sprouts just start to soften, add the octopus and sauce, then stir-fry over high heat for about 2 minutes.
Keep everything moving, and do not simmer long if liquid gathers in the pan.
- 6Finish
Add 2 diagonally sliced cheongyang chili peppers and toss once more, then turn off the heat.
Finish with 1 tablespoon sesame oil and 1 teaspoon sesame seeds, and serve while the sprouts are still crisp.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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