| Prep: 30 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 423 | 9g | 2g | 56g |
| sugars | fibre | protein | salt |
| 12g | 8g | 30g | 2.1g |
Why I Love South Korean Spicy Braised Octopus
There’s always been a special place in my heart for Spicy Braised Octopus. For someone whose culinary roots are dipped in the chowders and lobster rolls of New England’s seashore, tackling this South Korean classic was an exciting venture. But let me tell you, it’s now a dish that holds a revered place alongside my favorite seafood recipes.
Finding Inspiration in Korean Cuisine
My first encounter with Spicy Braised Octopus was on a culinary holiday to South Korea. Savoring the robust spice and rich flavors from the octopus was a revelation. It wasn’t too dissimilar to the seafood stews back home, with the key difference being the use of spice, and lots of it. I was inspired by the mastery of the incredible Chef Hooni Kim, an award-winning chef renowned for his innovative take on Korean classics.
From Maine to Seoul and Back Again
The delightful play of spice and fresh seafood in this dish is something, I believe, all seafood lovers should experience. The marriage of Korean chili paste and powder (Gochujang and Gochugaru, respectively), soy sauce, and rice wine, with braised octopus strikes a tantalizing balance that is unlike anything I’ve tasted in American seafood recipes. And it’s this unique flavor profile that transported me from the familiar salty breeze of Maine’s Atlantic coast to the bustling food markets of Seoul.
What is comforting about this Spicy Braised Octopus recipe also, is the presence of familiar ingredients. Onions, carrots, garlic, and potatoes are the backbone of many a dish I’ve cooked for my daughters, Erin and Samantha. But adorned in Korean spices and paired with tender octopus, these humble ingredients take on a new life.
A Recipe That Dares You to Expand Your Horizons
This dish serves as a great introduction to Korean cuisine and an exciting change if you’re accustomed to Western seafood recipes. It can be a bit of surprise at first for some, especially if you’re not used to Korean spices. But the satisfaction that comes with breaking from the norm and discovering new flavors can be truly rewarding, especially when you find yourself craving the spicy kick of this octopus dish.
This recipe could work well alongside other Asian dishes, like a refreshing cucumber kimchi or a simple bowl of steamed rice. Or even dare to pair it with an American classic like a crisp Caesar salad, and bridge the culinary gap between East and West on your dinner table.
What You’ll Need
- 2 pounds of small octopus, cleaned
- 1 tablespoon of vegetable oil
- 2 medium onions, sliced
- 4 cloves garlic, minced
- 1 large carrot, sliced thin
- 1 medium size daikon radish, sliced thin
- 1 cup of Korean chili paste (Gochujang)
- 2 tablespoons of Korean chili powder (Gochugaru)
- 1/4 cup of soy sauce
- 3 tablespoons of sugar
- 1/4 cup of mirin (rice wine)
- 6 cups of water
- 2 medium size potatoes, cut into chunks
- 2 green Korean peppers (Cheongyang chili peppers), sliced
- 2 red Korean peppers, sliced
- 3 green onions, chopped
- 1 tablespoon of sesame oil
- 2 tablespoons of toasted sesame seeds
Method
Step One
Begin by cleaning your octopus thoroughly. Ensure that all sand and impurities are removed. Set the cleaned octopus aside to dry.
Step Two
In a large, deep pot, heat the vegetable oil over medium heat. Add the sliced onions, minced garlic, thinly sliced carrot, and daikon radish. Sauté the vegetables until they become translucent and slightly tender.
Step Three
Add the Korean chili paste (Gochujang), Korean chili powder (Gochugaru), soy sauce, sugar, and mirin (rice wine) to the pot. Stir well until all the ingredients are well combined and the mixture comes to a simmer.
Step Four
Add the cleaned octopus to the pot, stirring well to coat in the sauce. Cook for about 10 minutes, or until the octopus starts to become tender.
Step Five
Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about an hour. This will allow the octopus to become fully tender and for the flavors to meld together.
Step Six
After an hour, add the potato chunks to the pot. Continue to simmer for an additional 30 minutes, or until the potatoes are cooked through and soft.
Step Seven
About 10 minutes before the cooking is complete, add the sliced Korean peppers and chopped green onions to the pot. Allow them to cook in the sauce for the remaining cooking time.
Step Eight
Once the potatoes and octopus are cooked to your liking, remove the pot from heat. Drizzle the octopus and vegetables with sesame oil and sprinkle with toasted sesame seeds. Stir well to combine these final ingredients before serving your spicy braised octopus hot. Enjoy!
