Tender baby octopus stir-fried with vibrant peppers and a bold, spicy sauce.

If not already cleaned, remove beaks and eyes from baby octopus, rinse thoroughly under cold water, and pat dry with paper towels. Trim any excess cartilage. Cut larger specimens in half lengthwise if needed so all pieces are uniform in size (about 1-inch pieces).

Clean and dry octopus

Julienne the bell peppers into 1/4-inch strips. Slice scallions on the bias into 1/2-inch pieces, mince the garlic, and julienne the ginger. Measure out sauce ingredients and combine them in a small bowl: gochujang, soy sauce, rice vinegar, honey, crushed red pepper flakes, sesame oil, and 2 tablespoons of the water; whisk until smooth.

Prepare vegetables and aromatics

Bring a medium pot of water to a gentle boil with a pinch of salt. Add the baby octopus and blanch for 30–60 seconds until they curl and change color; this helps tenderize and firms them slightly. Remove immediately with a slotted spoon and plunge into an ice bath to stop cooking. Drain and pat very dry.

Place a wok or large skillet over high heat. Add the vegetable oil and swirl to coat. Heat until shimmering but not smoking (about 1–2 minutes).

Heat wok

Add minced garlic and julienned ginger to the hot oil. Stir-fry for 20–30 seconds until fragrant, taking care not to burn the garlic.

Sear aromatics

Add baby octopus to the wok in a single layer. Let them sear untouched for 30–45 seconds to develop color, then toss and stir-fry for another 1–2 minutes until they are opaque and just cooked through. Do not overcook — octopus should be tender, not rubbery.

Push the octopus to one side of the wok. Add the bell peppers and stir-fry 1–2 minutes until they are crisp-tender but still bright.

Pour the prepared sauce into the wok and add the remaining 2 tablespoons (about 1/8 cup) of water if the sauce seems thick. Toss everything together quickly so the sauce coats the octopus and peppers and starts to glaze (about 30–45 seconds). Adjust heat so sauce reduces slightly but does not stick or burn.

Taste and adjust seasoning: add up to 1/4 tsp more salt or a splash more soy if needed, and more crushed red pepper if you want it spicier.

Add sliced scallions and drizzle the sesame oil over the stir-fry. Toss once to combine and remove from heat immediately.

Transfer to a warmed serving platter. Sprinkle toasted sesame seeds and chopped cilantro (if using) over the top. Serve immediately with steamed rice or noodles and lemon or lime wedges on the side for optional brightness.

baby octopus, cleaned

red bell pepper, julienned

yellow bell pepper, julienned

green bell pepper, julienned

scallions (green onions), sliced on bias

garlic, finely minced

fresh ginger, peeled and julienned

fresh cilantro leaves (optional, for garnish)

vegetable oil (or neutral oil)

sesame oil

gochujang (Korean chili paste) or sambal oelek

soy sauce

rice vinegar

honey (or brown sugar)

toasted sesame seeds

crushed red pepper flakes (adjust to taste)

coarse salt

freshly ground black pepper

water (for thinning sauce / blanching)

Spicy Stir-Fried Baby Octopus

Make Spicy Stir-Fried Baby Octopus Recipe in just 35m. Tender baby octopus stir-fried with vibrant peppers and a bold, spicy sauce.

Spicy Stir-fried Baby Octopus Recipe

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