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한 日
Korean Spicy Stir-fried Octopus
Stir-fry

Korean Spicy Stir-fried Octopus

Quick answer

Total time
25 min
Level
Medium
Servings
2 servings
Ingredients
11

About this dish

It is called a stir-fry, but for the first few minutes the lid stays on.

Read more

Bean sprouts laid on the bottom let out enough water to keep the gochujang from scorching, and a final blast of heat reduces that liquid into a thick sauce that coats the octopus.

Ingredients

servings

Instructions

6 steps
  1. 1

    Use 300 g cleaned raw small octopus with the innards, beak, and eyes removed.

    Rinse under cold running water, drain and pat dry, then cut into bite-size pieces.

  2. 2

    Slice 1 onion, 1/2 carrot, and 1 green onion so they soften evenly in the pan.

    Mix 2 tbsp gochujang, 1.5 tbsp gochugaru, and 1 tbsp each soy sauce, sugar, and minced garlic.

  3. 3

    Heat the pan, then spread 100 g bean sprouts in an even layer across the bottom.

    Add onion and carrot on top, scatter half of the sauce over them, and keep the sprouts underneath to release moisture and reduce scorching.

  4. 4

    Place the octopus over the vegetables and coat the top with the remaining sauce.

    Cover the pan and cook over medium heat for 3 minutes, just until the octopus begins to curl and release juices.

  5. 5

    Uncover, raise the heat to high, and stir-fry quickly for 2 minutes.

    Toss from the bottom so the bean sprout moisture blends into the sauce, and stop when the sauce thickens and the octopus feels springy.

  6. 6

    Add the green onion and toss only until it softens slightly, then turn off the heat.

    Drizzle with 1 tablespoon of sesame oil and serve before the octopus becomes tough.

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Tips

Cook octopus quickly on high heat--overcooking makes it tough.
Bean sprouts on the bottom release moisture, prevent burning, and add crunch.
Turn off the heat as soon as the liquid thickens into a sauce and the octopus begins to curl firmly.

Variations

Spicy Octopus and Green Onion Stir-Fry

Baby octopus and green onions stir-fried in a spicy gochujang sauce. Tender, chewy octopus paired with sweet caramelized green onions.

Edited by Charim Team