Spicy Stir-Fried Octopus with Broccolini

Serves: 2–3 | Time: ~25 minutes

Ingredients

Main

• 400 g octopus (cleaned, parboiled, cut into bite-size pieces)

• 1 bunch broccolini (or Chinese broccoli), trimmed

• 1 tbsp neutral oil (vegetable or canola)

• 1 tsp sesame oil

Sauce

• 2 tbsp gochujang (Korean chili paste)

• 1 tbsp gochugaru (Korean chili flakes, adjust to taste)

• 1½ tbsp soy sauce

• 1 tbsp sugar or honey

• 1 tbsp rice syrup or corn syrup (for gloss, optional)

• 1 tbsp rice vinegar

• 1 tbsp water

Aromatics

• 1 tbsp garlic, minced

• 1 tsp ginger, minced

• 1 scallion, chopped

Garnish

• Sesame seeds

• Fresh herbs (parsley or cilantro, optional)

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Instructions

1. Prepare the Octopus
   If using raw octopus, parboil in simmering water for 30–40 minutes until tender. Drain and slice into bite-size pieces.

2. Blanch the Broccolini
   Blanch broccolini in boiling salted water for 30–45 seconds until vibrant green. Drain and set aside.

3. Make the Sauce
   In a bowl, mix gochujang, gochugaru, soy sauce, sugar, rice syrup, rice vinegar, and water until smooth.

4. Stir-Fry
   Heat oil in a wok or skillet over medium-high heat.
   Add garlic, ginger, and scallion; stir-fry until fragrant (about 10 seconds).

5. Cook Octopus
   Add octopus and stir-fry for 1–2 minutes until lightly caramelized.

6. Add Sauce & Vegetables
   Pour in the sauce, toss well, then add broccolini. Stir-fry another 1–2 minutes until everything is evenly coated and glossy.

7. Finish
   Drizzle with sesame oil, remove from heat, and garnish with sesame seeds and herbs.

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Serving Suggestions

• Serve hot with steamed rice

• Great as a Korean-style main dish or spicy banchan

• Optional squeeze of lemon for balance