Korean Spicy Baby Octopus Fried Rice
Webfoot octopus is rubbed with salt to remove slime, cut into bite-sized pieces, and seared fast over high heat - three minutes at most - to keep its signature springy chew. The gochujang-based sauce, spiked with chili flakes, soy sauce, sugar, and garlic, hits hard with spice and umami before the rice goes in and absorbs the deep-red seasoning. A finishing touch of sesame oil adds fragrance, and melted cheese on top is a popular way to soften the heat. The oceanic intensity of the octopus gives this fried rice a character that ground meat or vegetables simply cannot replicate.
Adjust Servings
Instructions
- 1
Rub octopus with salt, rinse well, and cut into bite-sized pieces.
- 2
Combine gochujang, pepper flakes, soy sauce, sugar, and garlic for the sauce.
- 3
Stir-fry onion for 1 minute, then add octopus on high heat for 3 minutes.
- 4
Add the sauce and stir-fry for 1 more minute until well coated.
- 5
Add rice and toss for 3 minutes until evenly seasoned.
- 6
Drizzle sesame oil and remove from heat.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Stir-Fried Octopus Fried Rice
Baby octopus is tossed with rice over high heat in a gochujang-and-red-pepper-flake sauce for a bold, spicy fried rice. The sauce coats each grain with a vibrant red glaze, and the octopus adds a springy, chewy bite throughout. Cleaning the octopus with flour before rinsing removes any sliminess, and a fast cook on high heat keeps the tentacles from toughening. Green onion and sesame oil go in at the very end for a fragrant finish.
Korean Spicy Stir-Fried Octopus Rice Bowl
Spicy stir-fried baby octopus in a gochujang sauce is served over a bowl of steamed rice. The octopus delivers a satisfying chew, coated alongside onion and cheongyang chili in a well-seasoned glaze that makes each bite of rice deeply flavorful. Stir-frying on high heat for just a few minutes keeps the octopus springy rather than tough, and scrubbing it with flour before rinsing ensures a clean taste free of any sliminess. Adding a layer of bean sprouts under the stir-fry introduces a contrasting crunch.
Korean Spicy Steamed Baby Octopus
Jjukkumi-jjim is spicy steamed baby octopus marinated for 10 minutes in a sauce of gochugaru, gochujang, soy sauce, and garlic, then steamed over a bed of cabbage and onion. The key to the dish is brief cooking - steaming for about 10 minutes keeps the octopus chewy and bouncy rather than tough. The cabbage absorbs excess spice and provides a mild, sweet contrast to the bold chili seasoning. A drizzle of sesame oil at the end rounds out the heat, and the dish is at its best in spring when baby octopus is in season and its ink sacs add extra depth.
Korean Seafood Fried Rice
Mixed seafood including shrimp, squid, and mussel meat is stir-fried together on high heat until a smoky wok char develops. Day-old cold rice works best because its lower moisture content lets the grains separate cleanly in the pan, and seasoning with soy sauce and oyster sauce layers additional depth on top of the seafood's own brininess. Cracking the eggs into the pan first and immediately tossing the rice on top coats each grain in a thin shell of egg, yielding a lightly crisp exterior. Sesame oil is drizzled only after the heat is off so its fragrance stays intact.
Korean Octopus Pot Rice (Chewy Octopus Ocean-Scented Grain Pot)
Chewy octopus tentacles are placed on top of rice in a heavy pot and cooked together so the briny aroma penetrates every grain. Thin radish slices line the bottom of the pot, preventing sticking while adding natural sweetness, and cooking the octopus alongside radish helps tenderize the meat. The pot starts on high heat to bring it to a boil, then drops to low for a gentle cook that keeps the octopus from becoming rubbery. A dipping sauce of soy sauce, sesame oil, cheongyang chili, and green onion adds a spicy, clean finish.
Korean Grilled Webfoot Octopus
Cleaned webfoot octopus is tossed in a marinade of gochujang, chili flakes, soy sauce, and sugar for ten minutes, then seared on high heat for just three to four minutes. The brief cook time preserves the octopus's natural springy texture, while the intense flame adds a smoky char to the spicy glaze. Green onion tossed in at the very end introduces a fresh, sharp note that cuts through the heat.