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Fiery octopus (Ojingeo bokkeum)
Easy
10 mins
Serves 2
Vitamin D
Korean red chilli paste and red chilli powder add an unusual dimension to this spicy octopus dish. Source them online or from an Asian supermarket.
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Ingredients

  • 300g/10½oz baby octopus (fresh or frozen, if frozen defrost thoroughly)
  • ½ tbsp vegetable oil
  • ½ small onion, sliced
  • 5 shiitake mushrooms, stalks removed, sliced thinly
  • 2 spring onions, cut in half lengthways
  • 1 small red chilli, thinly sliced on a slant
  • 1 tsp sesame oil
  • sprinkle of sesame seeds
  • For the spice paste
  • 10g fresh root ginger (about the size of a £2 coin)
  • 3 garlic cloves, grated or chopped
  • 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

Method

  • 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.

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