Catch and Cook Fish Tutorial How to Make Crispy Fish with Stir Fried Chili Sweet Sour Sauce
Catch and Cook Fish Tutorial 🐟 How to Make Crispy Fish with Stir Fried Chili Sweet Sour Sauce is a easy Korean recipe that serves 2. 210 calories per serving. Recipe by Clover Mini Kitchen on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $9.63 total, $4.82 per serving
Ingredients
- 500 g Octopus (cleaned, cut into bite‑size pieces after boiling)
- 1 Tbsp Salt (for washing the octopus)
- 2 L Water (for boiling the octopus)
- 2 Tbsp Cooking Oil (neutral oil such as vegetable or canola)
- 2 stalks Green Onion (sliced, reserve some for garnish)
- 1 medium Onion (sliced)
- 2 cloves Garlic (minced)
- 2 Tbsp Ketchup (regular tomato ketchup)
- 1 tsp Garlic Powder
- 1 tsp Sugar
- 2 tsp Black Pepper (ground)
- 1 Tbsp Soy Sauce (low‑sodium)
- 1 tsp Chili Sauce (e.g., sriracha or gochujang)
- 1 stalk Green Onion (garnish) (thinly sliced for topping)
Instructions
Wash Octopus
Place the octopus in a bowl, sprinkle with salt, and rinse thoroughly under cold water, rubbing gently to remove any slime.
Time: PT5M
Boil Octopus
Fill a pot with 2 L of water, bring to a boil, add the cleaned octopus, cover, and simmer over low heat for about 8‑10 minutes until tender.
Time: PT10M
Temperature: low heat
Prepare Sauce
In a small bowl combine ketchup, garlic powder, sugar, black pepper, soy sauce, and chili sauce. Stir until fully dissolved.
Time: PT5M
Chop Aromatics
Slice the green onions (reserve half for garnish), slice the onion, and mince the garlic.
Time: PT5M
Stir‑Fry Aromatics
Heat the pan over medium‑high heat, add cooking oil, then add the sliced onion, green onion, and minced garlic. Stir‑fry for 2‑3 minutes until fragrant.
Time: PT3M
Temperature: medium-high heat
Add Octopus
Drain the boiled octopus, cut into bite‑size pieces if not already done, and add to the pan. Toss for 2 minutes to coat with the aromatics.
Time: PT2M
Temperature: medium-high heat
Add Sauce and Simmer
Pour the prepared sauce over the octopus, stir well, then reduce heat to low and let it simmer for 4‑5 minutes until the sauce thickens and clings to the seafood.
Time: PT5M
Temperature: low heat
Garnish and Serve
Transfer the stir‑fry to a serving plate, sprinkle the reserved sliced green onion on top, and serve hot with steamed rice or noodles.
Time: PT2M
Nutrition Facts
- Calories
- 210
- Protein
- 20 g
- Carbohydrates
- 10 g
- Fat
- 8 g
- Fiber
- 1 g
Dietary info: Pescatarian, Gluten‑Free (use tamari), Dairy‑Free
Allergens: Shellfish (octopus), Soy, Gluten (if regular soy sauce is used)
Ingredient Substitutions
- Instead of Octopus: Squid, Cuttlefish
- Instead of Salt: Kosher salt
- Instead of Cooking Oil: Canola oil, Sunflower oil
- Instead of Green Onion: Chives
- Instead of Onion: Shallot
- Instead of Garlic: Garlic powder
- Instead of Ketchup: Tomato paste mixed with a pinch of sugar
- Instead of Garlic Powder: Fresh garlic
- Instead of Sugar: Honey
- Instead of Black Pepper: White pepper
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Chili Sauce: Hot sauce
- Instead of Green Onion (garnish): Cilantro
Equipment Needed
- Pot
- Pan
- Plastic Tray (optional)
- Bowl
- Cutting Board
- Knife
- Measuring Spoons
- Spatula
Critical Steps — Do Not Skip
- Wash the octopus thoroughly with salt to remove slime.
- Boil the octopus until tender but not overcooked.
- Mix the sauce ingredients until fully dissolved.
- Stir‑fry aromatics quickly over high heat to release fragrance.
- Simmer the sauce on low heat until it coats the octopus.
Chef Tips from the Video
- Slice the boiled octopus into bite‑size pieces for even coating and easier eating.
- Add a splash of rice wine or mirin with the sauce for extra depth.
- Use high heat for the initial stir‑fry to give a slight char to the aromatics.
Troubleshooting
Octopus is tough after cooking.
Ensure the octopus is boiled long enough (8‑10 minutes) and slice it thinly after boiling. Over‑cooking later in the pan can also make it rubbery.
Sauce remains watery and does not coat the octopus.
Simmer the sauce a few minutes longer on low heat, or add a teaspoon of cornstarch mixed with water to thicken.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Freezing is not recommended as texture may become rubbery.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Boil the octopus a day ahead, cool, and refrigerate; add to the pan when ready to finish.
- Prepare the sauce in advance and store in a sealed jar for up to 3 days.
Frequently Asked Questions
What is the cultural significance and history of octopus stir-fry in Korean cuisine?
Octopus, known as "nakji," is a popular seafood in Korea, often enjoyed raw as nakji bokkeum (spicy stir‑fried octopus). It is celebrated for its chewy texture and is a staple in coastal regions where fresh seafood is abundant.
What are traditional regional variations of Korean octopus stir-fry across Korea?
In the southern coast, the dish may include gochujang (Korean red pepper paste) and sesame oil, while in the north, milder soy‑based sauces are preferred. Some regions add potatoes or carrots for heartiness.
How is octopus stir-fry traditionally served in Korean households?
It is typically served hot, directly from the pan, alongside steamed white rice and banchan (side dishes) such as kimchi. A drizzle of sesame oil and a sprinkle of toasted sesame seeds are common finishing touches.
What occasions or celebrations is octopus stir-fry associated with in Korean culture?
Octopus dishes are popular during summer gatherings and seaside festivals, as the fresh seafood reflects the season. They are also served at family meals when a quick, protein‑rich dish is desired.
How does octopus stir-fry fit into the broader Korean seafood cuisine tradition?
Korean cuisine emphasizes bold flavors and quick cooking methods for seafood. Stir‑frying octopus allows the natural briny taste to shine while absorbing spicy, sweet, and umami notes from the sauce, embodying the balance Korean cooking seeks.
What are the authentic traditional ingredients for Korean octopus stir-fry versus acceptable substitutes?
Traditional ingredients include fresh octopus, gochujang, garlic, sesame oil, and Korean chili flakes. Acceptable substitutes are ketchup for a milder sweet base, sriracha for chili, and regular soy sauce if gluten‑free tamari is unavailable.
What are the most common mistakes to avoid when making Korean octopus stir-fry?
Common errors include over‑cooking the octopus, which makes it rubbery, and adding the sauce too early, causing the seafood to steam rather than fry. Also, neglecting to season the sauce can result in a bland dish.
Why does this octopus stir-fry recipe use a ketchup‑based sauce instead of a traditional gochujang sauce?
The creator wanted a quick, pantry‑friendly version that still delivers sweet‑spicy flavor. Ketchup provides the sweetness and body, while chili sauce adds heat, making the sauce accessible without specialty Korean ingredients.
Can I make Korean octopus stir-fry ahead of time and how should I store it?
Yes, you can boil the octopus and prepare the sauce a day ahead. Store the boiled octopus in an airtight container in the refrigerator and keep the sauce separate. Reheat together in a pan for a few minutes before serving.
What does the YouTube channel Clover Mini Kitchen specialize in?
Clover Mini Kitchen focuses on quick, home‑cooked Asian-inspired meals, especially seafood and comfort dishes, presented in a fun, upbeat style with clear step‑by‑step visuals.
What is the cooking philosophy and style of the YouTube channel Clover Mini Kitchen?
The channel emphasizes simplicity, using everyday ingredients and minimal equipment while still delivering authentic flavors. Clover Mini Kitchen often adds playful commentary and encourages viewers to experiment with variations.
Last updated: August 9, 2026
