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.
Adjust Servings
Instructions
- 1
Wash rice and soak for 30 minutes.
- 2
Scrub octopus with flour and salt, rinse, and cut into pieces.
- 3
Slice radish thin, line the pot bottom, add rice and water.
- 4
Place octopus on top, boil, then cook on low 15 min and steam 5 min.
- 5
Serve with a sauce of soy sauce, sesame oil, chili, and green onion.
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