Gochujang Octopus
Phil Roberts shares his tip on the best way to cook octopus in this spicy and flavoursome recipe.
Ingredients
450g fresh octopus
2 tbsp gochujang (Korean red chili paste)
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp honey
1 tsp rice vinegar
1 tbsp minced garlic
1 tbsp grated ginger
1 green onion, chopped
1 tbsp sesame seeds
1 tbsp vegetable oil
Sprinkle of gochugaru (optional)
Method
1. Clean the octopus tentacles thoroughly under cold running water. If they are pretty big, cut into bite-sized pieces.
2. In a bowl, combine the gochujang, soy sauce, sesame oil, honey, rice vinegar, minced garlic, and grated ginger. Mix well to create a marinade. I like to use a hand blender to properly emulsify the flavours.
3. Add the octopus pieces to the bowl and coat them evenly with the marinade. Let it sit for at least 30 minutes in the fridge.
4. Heat the vegetable oil in a large skillet over a medium fire, I like to use my Kadai firebowl and a hanging skillet.
5. Add the marinated octopus to the skillet. Stir-fry for around 5 minutes until the octopus is cooked through and tender. You are aiming for 63°C internal temp so be careful not to overcook the octopus, as it can become tough. When you reach 50°C, place the octopus directly over the grill to give it some love over the fire.
6. If you want extra spice, you can sprinkle in some gochugaru at this stage and mix well. This is essentially spicy red pepper powder.
7. Once the octopus is cooked, serve with a big dirty seared steak for the ultimate surf & turf! Garnish with onion and seeds.
More Recipes Ideas from Phil Roberts
Method
1. Clean the octopus tentacles thoroughly under cold running water. If they are pretty big, cut into bite-sized pieces.
2. In a bowl, combine the gochujang, soy sauce, sesame oil, honey, rice vinegar, minced garlic, and grated ginger. Mix well to create a marinade. I like to use a hand blender to properly emulsify the flavours.
3. Add the octopus pieces to the bowl and coat them evenly with the marinade. Let it sit for at least 30 minutes in the fridge.
4. Heat the vegetable oil in a large skillet over a medium fire, I like to use my Kadai firebowl and a hanging skillet.
5. Add the marinated octopus to the skillet. Stir-fry for around 5 minutes until the octopus is cooked through and tender. You are aiming for 63°C internal temp so be careful not to overcook the octopus, as it can become tough. When you reach 50°C, place the octopus directly over the grill to give it some love over the fire.
6. If you want extra spice, you can sprinkle in some gochugaru at this stage and mix well. This is essentially spicy red pepper powder.
7. Once the octopus is cooked, serve with a big dirty seared steak for the ultimate surf & turf! Garnish with onion and seeds.
