Fiery octopus

Name: Fiery octopus
Yield: Serves 2
Cuisine: Korean
Ingredients: sesame oil and sesame seeds, to garnish; 30 ml/2 tbsp mirin or rice wine; 15 ml/1 tbsp maple syrup; 45 ml/3 tbsp gochujang chilli paste; 2 small octopuses, cleaned and gutted; 5 ml/1 tsp dark soy sauce; 10 ml/2 tsp Korean chilli powder; 2 garlic cloves, crushed; 75 g/3 oz jalapeño chillies, trimmed; ½ leek, thinly sliced; ¼ carrot, thinly sliced; ½ onion, sliced 5mm/¼in thick; 15 ml/1 tbsp vegetable oil

Preparation info

Serves
2

Difficulty
Easy

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

Here octopus is stir-fried to give it a rich meaty texture, then smothered in a fiery chilli sauce. The dish combines the charred octopus flavour with gochujang spiciness and the zing of jalapeño chillies. Serve with steamed rice and a bowl of soup.

Ingredients

2 small octopuses, cleaned and gutted
15 ml/1 tbsp vegetable oil

Asia
Korea
Fish course
Pescatarian
Street Food

Method

First blanch the octopuses in boiling water to soften slightly. Drain well, and cut into pieces approximately 5cm/2in long.
Heat the oil in a frying pan over medium-high heat and add the onion, carrot, leek and jalapeño chillies. Stir-fry for 3 minutes.
Add the octopus and garlic, and sprinkle over the chilli powder. Stir-fry for 3-4 minutes, or until

Ingredients

Method

Photos