Kim Dae-seok's Octopus Stir-fry
Steaming octopus briefly without water to retain its natural juices, stir-frying vegetables first, then finishing with potato starch for a clean, spicy dish with no excess broth.
Ingredients needed 3 servings
Recipe
Cooking tips
- Never blanch octopus in boiling water—its rich juices and nutrients will be lost. The key is steaming it lightly using only its own moisture.
- Do not stir-fry octopus and vegetables together from the start, or the octopus will overcook and become tough. Always sauté vegetables in the sauce first, then add octopus at the end for tenderness.
- Adding a full tablespoon of potato starch directly at the end prevents broth formation and enhances sauce adhesion, keeping the dish clean and well-coated.
Recommended for
- Those who want to make a professional-style octopus stir-fry at home that doesn’t develop water over time.
- Those who enjoy the perfect balance of tender, soft octopus texture and crisp bean sprouts.
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