Recipes for Seafood Lovers 🐙 Crispy Fried Octopus with Black Bean Noodles 🍜 Tina Mini Cooking

Ingredients

• 500 g Octopus (cleaned, tentacles cut into bite‑size pieces)
• 1 tsp Salt (for cleaning the octopus)
• 60 g All-Purpose Flour (for coating)
• 1 tsp Black Pepper (ground, divided)
• 0.5 tsp Turmeric Powder (for seasoning the octopus)
• 1 large Egg (beaten, for breading)
• 100 g Breadcrumbs (plain or panko)
• 2 cup Vegetable Oil (for deep‑frying, high smoke point)
• 200 g Buldak (Fire) Noodles (Korean spicy chicken noodle pack)
• 2 tbsp Ghost Pepper Sauce (store‑bought or homemade, very hot)
• 2 stalks Spring Onion (thinly sliced)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Clean and Boil Octopus

   Rinse the octopus under cold water, sprinkle with 1 tsp salt and rub to remove slime. Place the whole octopus in a large pot of boiling water and cook for 8‑10 minutes until just tender. Drain and let cool.

   Time: PT12M

   Temperature: Boiling

2. Cut Octopus

   Using a cutting board and chef knife, cut the boiled octopus into bite‑size pieces (about 2‑3 cm). Pat dry with paper towels.

   Time: PT5M

3. Season and Coat

   In a mixing bowl combine flour, 0.5 tsp black pepper, and turmeric powder. Dredge the octopus pieces in the flour mixture, then dip in beaten egg, and finally roll in breadcrumbs until fully coated.

   Time: PT8M

4. Fry Octopus

   Heat vegetable oil in a deep skillet to 180°C (350°F). Carefully add the coated octopus pieces, frying 2‑3 minutes until golden and crisp. Remove with tongs and drain on paper towels.

   Time: PT7M

   Temperature: 180°C

5. Cook Noodles

   Bring 2 cups of water to a boil in a pot. Add the Buldak noodle block and cook for 3‑4 minutes until al dente. Drain and set aside.

   Time: PT5M

   Temperature: Boiling

6. Prepare Ghost Pepper Sauce

   In a small bowl mix ghost pepper sauce, the remaining 0.5 tsp black pepper, and a drizzle of the reserved noodle water. Stir until smooth.

   Time: PT2M

7. Combine Noodles and Sauce

   Return the cooked noodles to the pot, pour the ghost pepper sauce over them, and toss to coat evenly. Add sliced spring onion and half of the chopped parsley; mix briefly.

   Time: PT3M

8. Plate and Garnish

   Divide the sauced noodles onto serving plates, arrange the crispy fried octopus on top, and sprinkle with the remaining parsley. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

28 g

Carbohydrates

55 g

Fat

30 g

Fiber

3 g