by Ambitious
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my 2 recipes »
Ambitious's Notes:
Expand2 tablespoons Korean red pepper paste (gochujang) Ask a question about this ingredient
2 tablespoons rice wine Ask a question about this ingredient
2.5 teaspoons brown sugar Ask a question about this ingredient
2 teaspoons soy sauce Ask a question about this ingredient
2 teaspoons Korean red pepper flakes (gochugaru) Ask a question about this ingredient
1.5 teaspoons sesame oil Ask a question about this ingredient
2 cups white or yellow onion, cut into 1/2" pieces Ask a question about this ingredient
1.5 cups carrots, cut into 1/2" pieces Ask a question about this ingredient
2 Asian green long peppers, deseeded and cut into 1/2" pieces Ask a question about this ingredient
6 cloves of garlic, minced Ask a question about this ingredient
2 pounds octopus (fresh or frozen), cut into 1" pieces Ask a question about this ingredient
1 stalk of scallion, cut into small pieces, for garnish Ask a question about this ingredient
1 teaspoon grapeseed oil (or some other oil good for high heat cooking) Ask a question about this ingredient
Prepare the sauce by combining all the sauce ingredients into a medium sized bowl. Set aside.
Ask a question about this stepRinse octopus under cold water. Using a very sharp knife, cut the tentacles into 1″ pieces, and the head into 4 pieces. (Peel octopus if you want to, but skin is not noticeable once it’s cooked.) Fill a bowl with very cold water and place the octopus there until you’re ready to cook. If using frozen octopus, thaw in a bowl filled with cold water for about 20 minutes.
Ask a question about this stepAdd sesame oil, red pepper flakes and garlic into a large cold pan. Turn the heat to medium and stir it around for 1-2 minutes, until the sesame oil has turned to a deep red hue. (The heat is added gradually in order to avoid burning the garlic pieces.)
Ask a question about this stepAdd all the vegetables to the same pan and pour about half of the sauce mixture. Cook over medium heat until all the vegetables have cooked through, about 5 minutes. The onions will release a lot of water, so cook until all the water has evaporated.
Ask a question about this stepDrain water from the bowl containing the octopus. Add octopus to the pan, then pour rest of the sauce. Stir and cook until octopus is no longer translucent in color, about 3-4 minutes.
Ask a question about this stepGarnish with scallion pieces and serve immediately with rice or buckwheat noodles.
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Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
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This sounds delicious. We were thinking along the same lines...I made a quick tako (octopus) poke that I am posting later today with gochujang.