Octopus Rice Porridge

Quick answer

Total time: 45 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Octopus porridge sautés soaked rice, carrot, and zucchini in sesame oil, simmers them until soft, and briefly warms finely chopped cooked octopus at the end.

Ingredients (2 servings)

Ingredient	Amount	Unit
Soaked rice	150	g
Cooked octopus	100	g
Sesame oil	1.5	tbsp
Soup soy sauce	1	tbsp
Carrot	30	g
Korean zucchini	30	g
Water	800	ml
Salt	0.5	tsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Mince the cooked octopus, carrot, and zucchini into tiny pieces of about 0.5 cm.
2

Control

Heat sesame oil in a pot, add the soaked rice, and sauté over medium heat for 2 minutes until the grains look translucent.
3

Heat

Add the minced carrot and zucchini, and cook for another minute to release their flavor.
4

Control

Pour in water and bring to a boil.

Reduce heat to low and simmer for 20 minutes, stirring occasionally until the rice softens.
5

Control

Once the rice is soft and expanded, add the minced octopus and soup soy sauce.

Simmer for 3 more minutes.
6

Finish

Turn off the heat, season with salt to taste, and serve warm in a bowl.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Tender pieces of minced octopus
Finish cue: Once the rice is soft and expanded, add the minced octopus and soup soy sauce.
Avoid this: Cooking it from the beginning makes the texture tough.