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Recipe details are AI-generated from the video and may contain errors — for reference only.
Thaw 1.5 kg of frozen octopus slightly, cut open the head with scissors, remove the internal organs, split the head in half, and remove the mouth.
Watch out
Cut carefully when removing the internal organs to avoid puncturing the ink sac and staining the meat.
Add 2 tbsp of wheat flour to the cleaned octopus, massage vigorously until the suckers are clean of dirt and the flesh is tenderized, then rinse thoroughly with running water.
Watch out
Massage the octopus thoroughly with flour to remove all slime and impurities, otherwise the dish will have a fishy taste.
Boiling water can splash when dipping the octopus; lower it gently using tongs.
Blanch the cleaned octopus in boiling water by dipping it in and out 10 times, then transfer to a colander and cut into 2 to 3 inch bite-sized pieces.
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Do not over-blanch the octopus, otherwise it will become rubbery when stir-fried later.
Finely chop 7 garlic cloves and 2 tsp of ginger, chop 2 green chili peppers, dice 0.5 cup of onion into small cubes, and chop 1 green onion.
In a bowl, combine 0.25 cup hot pepper flakes, 3 tbsp soy sauce, 1 tbsp sugar, 1 tbsp potato starch, 0.25 cup rice syrup, and 0.5 tsp black pepper, then mix well until thick and glossy.
Watch out
Mix the potato starch thoroughly into the sauce, otherwise it will form lumps when added to the hot pan.
Hot oil may splatter when wet aromatics are added; add them carefully from the side of the pan.
Heat a pan over medium-high heat, add 2 tbsp vegetable oil, then add the chopped green onion, diced onion, minced garlic, and ginger, and stir-fry until the garlic turns light brown and crisp and the onion becomes translucent.
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Stir continuously while sautéing the aromatics to prevent the minced garlic from burning and turning bitter.
Add the blanched octopus and the prepared chili sauce into the pan, and stir-fry briskly for 2 to 3 minutes until the octopus is fully coated in glossy red sauce and tender.
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Do not stir-fry for more than 3 minutes, otherwise the octopus will release excess water and become tough.
Turn off the heat, drizzle 1 tsp of sesame oil over the stir-fried octopus, mix well, and transfer to a serving plate.
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