Scaring my mother with groceries is something of a guilty pleasure of mine. It’s one of the few avenues of resistance left to a humble citizen of the People’s Republic of Food. I’m also a big fan of the works of H. P. Lovecraft. So when I passed the frozen fish section this week and spotted a package of baby octopus, I couldn’t resist.
I perhaps should have mentioned that I’ve got a gold medal in leaping before looking.
A few internet searches later, I knew a few things. One: baby octopus is better than full-grown octopus (apparently the adults are a bit stringy). Step ahead, as usual. Two: either way they’re tough little sods and have to be tenderized. The best way to do this is freezing them. Step ahead again. I mucked about on the Googles for a bit until I found the dish I was looking for. One of the Korean restaurants in our neighborhood serves this dish, and I altered the online recipe somewhat to match what I recalled eating there.
When I brought said little sods out of the freezer this afternoon and left them into the sink to thaw, the Gastronomic Gestapo threw a hissy fit. What the hell were those horrible tentacle monsters in her sink, get them out of there, oh god, o god, there were horrible tentacle monsters in her sink. “Ph’nglui mglw’nafh Cthulhu R’lyeh wgah’nagl fhtagn,” I gurgled as best I could, but I don’t think the reference went through.
I had assumed when I bought the suckers (sorry) that they came cleaned. Oh how wrong I was. Now, mind, I’m not squeamish in a general way. I’ve gutted many fish, squirrels, and other sundry critters without turning a hair. But I hate eyeballs. Eyeballs freak me out. Octopus eyeballs are apparently worse than other sorts of eyeballs. I gritted my teeth and cut around them.
My father, to my surprise, begged to try it when I brought it to the table. I guess it provided a persuasive alternative to the bean soup we seem to live on most of the time. I’ve been expecting my mother to yell “This! Is! Sparta!” any minute for a year. He liked it, even though he’s no great seafood eater.
Mum wouldn’t touch the stuff with the bow of a steam yacht.
- 1 lb baby octopus, frozen (about six of the buggers)
- 1/2 yellow onion
- 2 fresh green chilies
- 1 small red bell pepper
- 4 to 6 shiitake mushrooms
- 1 tablespoon sesame cooking oil
- 2 1/2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 5 cloves fresh garlic or 2 tbsp crushed garlic from a jar
- 1 tbsp sesame cooking oil (usually a mixture of sesame oil and some kind of vegetable oil)
- 1 tbsp sesame seeds
- 2 green onions
Prep Time: 30-40 minutes
Thaw the octopuses by running water gently over it and then letting it sit for a few minutes in a lukewarm bath. Cut tentacles from head. In the center of the tentacles will be the beak. Pop it out and take care not to cut your fingers. Cut tentacles into two-tentacle sections. Open head and remove the insides. Discard guts, beak and eyes. Cut head into equal sized strips (quarters or eighths).
Cut onion in half from top to bottom, then thinly slice (about 1/8 inch thick). Remove stem from chili/jalapeño peppers, cut in half from top to bottom, and slice into thin slivers. Cut bell pepper in half from top to bottom, then thinly slice into strips. Thinly slice mushroom caps. Discard stems. Crush or mince garlic into a medium mixing bowl. Add soy sauce, sesame oil, and gochujang. Mix well. Let stand at least fifteen minutes. Add octopus to sauce and let stand for fifteen to twenty minutes.
Heat a stir fry pan over high heat. Reduce heat to medium. Quickly add sesame cooking oil, onion and peppers. Stir fry for one minute. Add all other ingredients and stir fry for about five minutes. Octopus sections should curl up when thoroughly cooked. Garnish with sesame seeds and sliced green onions. Serve with rice.
Serves 2 with rice. Riceless, I devoured the whole shebang myself.
In his house in my stomach dead Cthulhu lies dreaming.