Spicy Live Webfoot Octopus with Bean Sprouts
Quick answer
A spicy and savory recipe featuring tender live webfoot octopus and crunchy bean sprouts.
- 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
Key ingredients
Core cooking flow
- 1 Remove the internal organs, eyes, and beak from the live webfoot octopus, th...
- 2 Blanch the octopus in boiling water for 20 seconds, rinse in cold water, dra...
- 3 Mix red chili powder, soy sauce, red chili paste, sugar, minced garlic, and...
A spicy and savory recipe featuring tender live webfoot octopus and crunchy bean sprouts.
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
- Head and tentacle suction cups give contrasting textures in one bite
Instructions
- 1
Remove the internal organs, eyes, and beak from the live webfoot octopus, then scrub with flour or sea salt and rinse thoroughly.
- 2
Blanch the octopus in boiling water for 20 seconds, rinse in cold water, drain, and cut into bite-sized pieces to prevent excess water during stir-frying.
- 3
Mix red chili powder, soy sauce, red chili paste, sugar, minced garlic, and cooking wine to create the spicy sauce.
- 4
Heat oil in a pan, sauté sliced onion and green onion until fragrant, then add washed bean sprouts and stir-fry until slightly wilted.
- 5
Add the blanched octopus and sauce to the pan, then stir-fry quickly over high heat to prevent moisture from drawing out.
- 6
Add diagonally sliced Cheongyang chili peppers, toss once more, and turn off the heat.
- 7
Finish by drizzling sesame oil and sprinkling sesame seeds for a nutty aroma.
Tips
Nutrition (per serving)
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