Korean Octopus Pot Rice (Chewy Octopus Ocean-Scented Grain Pot)

Rinse 1.5 cups of rice until the water runs mostly clear, then soak it for 30 minutes.

Drain it well in a sieve so the cooking water stays clean and the grains cook evenly.

Scrub 200 g octopus tentacles with flour and salt, then rinse thoroughly.

Pat them dry, cut into bite-size pieces, and trim any tough ends so the texture stays pleasantly chewy rather than stringy.

Slice 80 g Korean radish thinly and cover the bottom of a heavy pot without large gaps.

Add the soaked rice and 1.5 cups water, then level the surface so the rice absorbs moisture evenly.

Spread the octopus evenly over the rice, cover the pot, and set it over high heat.

When strong steam rises and the water begins to bubble, lower the heat before it boils over.

Cook on low heat for 15 minutes without opening the lid, which would release the steam.

If you smell scorching, reduce the heat further so the rice forms a light crust and the octopus does not toughen.

Turn off the heat and let the pot rest, covered, for 5 minutes, then gently fold the octopus through the rice.

Serve with a sauce made from 2 tbsp soy sauce, 1 tsp sesame oil, Cheongyang chili, and green onion.