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Stir-fried octopus is a dish where fresh octopus harmonizes with crispy vegetables. Sautéed with the aroma of green onions to bring out a deep flavor, with the texture of bean sprouts and water dropwort lively to stimulate the appetite.
Main Ingredients
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CreatedAbout this recipe
Stir-fried octopus with scallions and vegetables is a Korean seafood stir-fry that highlights the textures of the ingredients by briefly blanching the octopus, then tossing with scallion aroma, bean sprouts, and cuts of water parsley. The key is to keep octopus cooking short and add vegetables at the end so soft octopus contrasts with crisp vegetables on one plate. This recipe is simply seasoned with salt and pepper, so the aroma of octopus and scallions comes through more clearly. If you heat the pan well and stir-fry ingredients in batches, you can reduce water retention. Conversely, if you want a moist stir-fry, cooking many ingredients at once may not suit, so prepare the pan size and cook in portions. It can be made in about 20 minutes, but if you finish trimming and blanching the octopus and removing moisture from vegetables in advance, you can reduce overcooking during the stir-fry.
Taste and Texture
Brown the scallions in oil to release a nutty aroma, then the mild taste of octopus rises, balanced by simple salt and pepper seasoning that centers the flavors. Water parsley adds a fresh finish with its distinctive aroma. Octopus is tender and chewy when stir-fried briefly, bean sprouts stay crisp, and water parsley is lightly wilted. If vegetables release a lot of water, they become more watery and the contrast of aroma and texture weakens.
Key to making it delicious
- Blanch octopus in boiling water for about 1 minute, then immediately use it in the stir-fry to distribute doneness. Even after blanching, it’s heated in the pan for another 2–3 minutes, so overcooking from the start makes it tough and contracted.
- Rinse bean sprouts and drain them thoroughly; surface moisture can cause the pan temperature to drop and ingredients may steam rather than fry.
- Heat the pan and oil over medium heat first, then add scallions and stir-fry until the edges are golden and aroma rises. If the scallion aroma isn’t strong enough before adding octopus, the oil aroma base may feel weak.
- Add bean sprouts and water parsley after the octopus is fried; turn off the heat when the stems of bean sprouts become transparent and the water parsley just starts to wilt. Over-frying vegetables reduces their crispness and the aroma of water parsley.
- Season after mixing the vegetables with the octopus, then adjust with salt and pepper. As moisture releases from octopus and vegetables, the seasoning may taste lighter than expected.
Common mistakes
- If blanching time is too long and the body and tentacles shrivel and become tough, next time blanch briefly while water is boiling, then drain and fry only for the necessary time in the pan.
- If you add all ingredients at once and they sit on the bottom with water, rather than frying, use a larger pan or cook in portions so heat is maintained.
- If bean sprouts wilt and water parsley color dulls, the vegetables were added too early or fried too long. Sauté octopus first, then add vegetables at the end and quickly toss.
- If the scallions burn and taste bitter, the oil is overheated or onions were cooked too long. Maintain medium heat and add octopus as soon as a golden aroma appears.
Application Ideas
- If you want more heat, briefly fry red pepper powder after frying scallions to release aroma, then add octopus, but this is not ideal with high heat where the powder can burn.
- To intensify water parsley aroma, add some in the frying stage and some after turning off the heat and mixing. If you don’t prefer the raw water parsley aroma, you may choose to lightly cook all of it.
- If you especially value the crunch of bean sprouts, fry octopus and scallions first, set aside on a plate briefly, then quickly fry the bean sprouts and rejoin them.
- If you want to emphasize peppery aroma, keep seasoning minimal during cooking and grind fresh pepper right before serving. Too much pepper can overpower the octopus and water parsley flavors.
Pairing ideas
- Spread on a wide plate immediately after cooking so bean sprouts and water parsley don’t continue to soften with the heat.
- Serve with warm rice; the moisture from the octopus and vegetables goes well with simple soups or kimchi for a balanced meal.
- If any water parsley remains, place a small amount on top at serving to enhance aroma, but if the aroma is too strong, it’s better not to serve it raw on top.
Essential ingredients
octopus
bean sprouts
water dropwort
green onion
Optional ingredients
No separate optional ingredients.
Cooking order
Clean the octopus and blanch in boiling water for about 1 minute.
Rinse bean sprouts and drain; cut water dropwort into 5 cm pieces.
Slice green onions diagonally.
Heat cooking oil in a frying pan and sauté green onions over medium heat to release aroma.
When green onions turn golden, add blanched octopus and stir-fry for 2-3 minutes.
Add bean sprouts and water dropwort and stir-fry together.
Season with salt and pepper and stir-fry until evenly mixed.
Turn off heat and plate when all ingredients are cooked and textures are lively.