Korean Spicy Baby Octopus Fried Rice
Quick answer
- Total time
- 27 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Bite-size pieces of webfoot octopus (jjukkumi, a small octopus) are scattered through rice stained red by gochujang sauce.
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The first sear stops the moment the pieces curl and turn opaque, because they keep cooking while the sauce and rice are stirred in.
Ingredients
Instructions
- 1
Rub 250 g webfoot octopus thoroughly with salt until the surface slime loosens.
Rinse under running water, drain well, pat dry if needed, and cut into bite-size pieces so it cooks quickly and evenly.
- 2
Mix 2 tablespoons gochujang, 1 tablespoon gochugaru, 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 tablespoon minced garlic before heating the pan. A smooth sauce coats the rice faster and prevents garlic from clumping.
- 3
Heat the pan over high heat, add 1 tablespoon cooking oil, then stir-fry 80 g onion for about 1 minute.
Stop when the edges look slightly translucent, before the onion releases too much moisture.
- 4
Add the octopus and keep the heat high, stir-frying quickly for only 2 to 3 minutes.
Once the pieces curl and turn opaque, do not keep cooking or the texture can become rubbery.
- 5
Add the prepared sauce and stir-fry for about 1 minute, coating the octopus and onion evenly.
Keep the food moving because gochujang and sugar can scorch quickly on high heat.
- 6
Add 2 cups cooked rice and break it up with a spatula while stir-frying for about 3 minutes.
When every grain is red and glossy, drizzle 1 teaspoon sesame oil and turn off the heat.
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