Korean Recipe for Spicy Octopus
INGREDIENTS
- 2 small octopus (cleaned & gutted)
- 1/4 carrot (sliced thin)
- 1/2 leek (sliced thin)
- 1/2 onion (sliced thin)
- 2 cloves garlic (crushed)
- 1 tbsp vegetable oil
- 1 small chillies (de-seeded & sliced thin)
- 2 tsp Korean chilli powder
- 1 tsp dark soy sauce
- 3 tbsp gochujang chilli paste
- 2 tbsp mirin or rice wine
- 1 tbsp maple syrup
- dash of sesame oil
- roasted sesame seeds (garnish)
TIP: Gochujang or hot pepper sauce is made from powdered red chili peppers and glutinous rice powder to soybean paste and is usually found in jars. The Chinese version known as doubanjiang can be subsituted if you are unable to find gochujang.
- Blanch the octopus in hot boiling water to soften slightly
- Drain well then cut into bite-sized pieces
- Heat oil in a pan and stir-fry the onion, carrot, leek and chillies for 3 mins
- Add in the octopus and garlic
- Sprinkle the Korean chilli powder
- Stir-fry till octopus becomes tender (about 3 to 4 mins)
- Add in the soy sauce, gochujang paste, mirin and maple syrup
- Make sure you mix everything well and stir-fry for 1 min
- Transfer to a serving platter
- Drizzle with the sesame oil
- Sprinkle roasted sesame seeds and serve hot with a bed of rice on the side
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