Fiery Octopus (Ojingeo Bokkeum)
This spicy Korean baby octopus stir-fry is a delicious and flavorful dish that showcases the unique flavors of gochujang and gochugaru. Tender octopus pieces are tossed in a fragrant spice paste and combined with shiitake mushrooms, onions, and spring onions for a satisfying meal that packs a punch. Garnished with a sprinkle of sesame seeds, this dish is sure to impress your taste buds with its blend of savory, sweet, and spicy notes.
— Constant Cookbook
Ingredients
- 300g/10½oz baby octopus
- ½ tbsp vegetable oil
- ½ small onion
- 5 shiitake mushrooms
- 2 spring onions
- 1 small red chilli
- 1 tsp sesame oil
- sprinkle of sesame seeds
- 10g fresh root ginger
- 3 garlic
- 2 tsp gochujang (Korean red chilli paste
- 1 tsp soy sauce
- 2 tsp gochugaru (Korean red chilli powder
- ½ tsp golden syrup
- 1 tsp mirin
Instructions
- Clean and rinse the octopus in cold water and remove the beak (you can get your fishmonger to prepare it for you).
- For the spice paste, peel and grate the ginger and put it in a medium bowl with the garlic, chilli paste, soy sauce, chilli powder, golden syrup and mirin. Mix well and then set aside.
- Heat a medium pan of boiling water, add the octopus to the boiling water and blanch for 1½ minutes, then drain. Put the octopus into a bowl of ice-cold water and drain again once cool. Remove the skin from the octopus. Cut into quarters or just remove the tentacles if very small. Cut into bite-sized pieces.
- Heat a frying pan or wok, add the oil and fry the onion for a couple of minutes. Add the octopus and paste to the onions and cook for a minute. Add the mushrooms, cook for another minute and then add the spring onions, chillies and sesame oil. Sprinkle sesame seeds into and over and serve.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 2
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