Volcano Stir-Fried Octopus with Gochugaru Blaze
Tender baby octopus flash-cooked in a volcanic red sauce of gochugaru, gochujang, and garlic until each tentacle curls and glistens with fiery, sweet-savory glaze. Tossed with crunchy vegetables and bean sprouts, this dish delivers an exhilarating rush of heat tempered by sesame and a squeeze of fresh lemon.
Ingredients
- 1.5 lbs baby octopus, cleaned and cut into bite-sized pieces
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 2 tablespoons gochujang (Korean red pepper paste)
- 2 tablespoons soy sauce
+ 13 more ingredients
Instructions
Clean the baby octopus by removing the beak and eyes if your fishmonger has not already done so. Rub with a generous pinch of salt and rinse thoroughly. Cut into bite-sized pieces and pat dry.
Prepare the sauce by combining gochugaru, gochujang, soy sauce, sugar, rice wine, minced garlic, ginger, and sesame oil in a bowl. Stir until smooth.
Heat vegetable oil in a large wok or skillet over the highest heat possible. When the oil shimmers and just begins to smoke, add the onion wedges and carrot. Stir-fry for 1-2 minutes until slightly softened.
Add the octopus pieces and immediately pour the sauce over everything. Toss aggressively for 2-3 minutes. The octopus will release some liquid; keep the heat high to cook it off.
Add the cabbage and continue stir-frying for another 1-2 minutes until the cabbage wilts slightly but retains some crunch.
Toss in the bean sprouts and green onions during the final 30 seconds of cooking. The bean sprouts should stay crisp.
Transfer to a hot plate, sprinkle with sesame seeds, and serve immediately over steamed rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI