Secrets to Perfecting Korean Spicy Stir-Fried Octopus Flavor

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Content

1. Ingredients

2. Essential tools to prepare

3. Step-by-step guide

4. Finished Dish

1. Ingredients

Octopus: 3 pieces

Onion: 1 bulb

Spring onions: 4 stalks

Ginger: 1 branch

Sauce Spices

Korean chili paste or soybean paste.

Minced garlic - minced ginger: 2-3 teaspoons

Minced chili: 1 piece

Chili powder: 1/4 cup

Cooking oil: 3 tablespoons

Sesame oil: 1 teaspoon

Soy sauce: 3 tablespoons

Sugar: 1 tablespoon

Salt or broth powder: 1 teaspoon

Corn syrup: ¼ cup

Black pepper: ½ teaspoon

2. Essential tools to prepare

Infrared stove, non-stick pan, cutting board, …

3. Step-by-step guide

Step 1: Prepare the cuttlefish

After purchasing the cuttlefish, soak it in cold saltwater. If it's frozen, wait for the ice to melt.

Next, cut off the head, remove the guts and eyes, and place the cuttlefish in a large bowl. Add 2 tablespoons of salt or flour and stir vigorously for a few minutes until it foams. This not only tenderizes the cuttlefish but also cleans any dirt or sticky mud from the suction cups.

Once the cuttlefish feels tender, take it out and rinse it thoroughly 2 ~ 3 times under cold running water and let it drain.

Step 2: Blanch the cuttlefish

Blanch the cuttlefish in hot water for about 10 seconds to remove the sliminess for a spicy cuttlefish stir-fry. Then, cut the cuttlefish into bite-sized pieces.

Step 3: Prepare the sauce and vegetables

In a small bowl, add chili powder, Korean chili paste, soy sauce, sugar, corn syrup (or rice syrup), sesame oil, and salt. Mix until the ingredients blend into a smooth mixture. Then add pepper.

Finely chop garlic, ginger, and chili. Cut onions into small square pieces, do the same with green onions, thinly slice carrots for a bite-sized experience.

Step 4: Sauté the cuttlefish

Heat cooking oil in a pan, then add minced garlic, ginger, chopped chili, onions, and green onions. Sauté for about 3 minutes until garlic turns brown and onions become translucent.

4. Finished Dish

Korean Spicy Stir-Fried Cuttlefish delivers a perfect combination of crispiness and the bold, spicy flavor of chili powder that tantalizes your taste buds. Enjoy it with white rice mixed with boiled bean sprouts and dried seaweed. Alternatively, pair it with noodles, tossed with the flavorful spicy cuttlefish for a delicious treat.

Above is the guide on how to make Korean Spicy Stir-Fried Cuttlefish that Mytour has shared with you. We hope with the above recipe, you will successfully create this dish.

Frequently Asked Questions

What are the essential ingredients needed for making Korean Spicy Stir-Fried Cuttlefish?

To make Korean Spicy Stir-Fried Cuttlefish, you'll need octopus, onion, spring onions, ginger, Korean chili paste or soybean paste, minced garlic, minced ginger, chili powder, cooking oil, sesame oil, soy sauce, sugar, salt, corn syrup, and black pepper.

What steps are involved in preparing cuttlefish for the recipe?

First, soak the cuttlefish in cold saltwater. If frozen, let it thaw. Remove the head, guts, and eyes, then clean it with salt or flour. Rinse thoroughly under cold water and drain.

How do you make the sauce for Korean Spicy Stir-Fried Cuttlefish?

In a small bowl, combine chili powder, Korean chili paste, soy sauce, sugar, corn syrup, sesame oil, and salt. Mix these ingredients until they form a smooth sauce and then add pepper.

How can you serve the finished Korean Spicy Stir-Fried Cuttlefish?

The finished dish can be served with white rice mixed with boiled bean sprouts and dried seaweed, or tossed with noodles for a flavorful meal.

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