Ingredients with Measurements:
- 1 lb. fresh sannakji (live baby octopus)
- 2 tbsp. vegetable oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 2 garlic cloves, minced
- 1 tbsp. gochujang (Korean chili paste)
- 1 tbsp. soy sauce
- 1 tsp. sesame oil
- 1 tsp. sugar
- 1 green onion, sliced
- Salt and pepper to taste
Special equipment needed:
- Large wok or skillet
- Kitchen scissors
Step-by-step instructions:
1. Rinse the sannakji under cold running water and cut off the heads. Using kitchen scissors, cut the tentacles into bite-sized pieces.
2. Heat the vegetable oil in a large wok or skillet over high heat.
3. Add the sliced onion and red bell pepper and stir-fry for 2-3 minutes until slightly softened.
4. Add the minced garlic and stir-fry for another 30 seconds until fragrant.
5. Add the sannakji pieces and stir-fry for 2-3 minutes until they curl up and turn opaque.
6. In a small bowl, mix together the gochujang, soy sauce, sesame oil, and sugar.
7. Pour the sauce over the sannakji and vegetables and stir-fry for another 1-2 minutes until everything is coated in the sauce.
8. Season with salt and pepper to taste.
9. Garnish with sliced green onion and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 270
- Fat: 15g
- Carbohydrates: 14g
- Protein: 20g
Substitutions for ingredients:
- Sannakji can be substituted with squid or cuttlefish.
- Gochujang can be substituted with sriracha or red pepper flakes.
- Red bell pepper can be substituted with any other color bell pepper or spicy pepper.
Variations:
- Add other vegetables such as mushrooms, carrots, or zucchini.
- Add cooked noodles or rice to make it a complete meal.
Tips and tricks:
- Make sure to rinse the sannakji thoroughly to remove any sand or debris.
- Be careful when cutting the sannakji as the tentacles can still move.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in a wok or skillet over medium heat until heated through.
Presentation ideas:
- Serve in a large bowl with chopsticks.
Garnishes:
- Sliced green onion
Pairings:
- Serve with steamed rice and kimchi.
Suggested side dishes:
- Korean-style spinach salad
- Pickled vegetables
Troubleshooting advice:
- If the sannakji is tough, cook for a few more minutes until tender.
Food safety advice:
- Make sure to rinse the sannakji thoroughly to remove any bacteria.
- Cook the sannakji thoroughly to avoid any foodborne illnesses.
Food history:
- Sannakji is a popular Korean dish that originated in the coastal city of Busan.
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Korean