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.
Adjust Servings
Instructions
- 1
Clean octopus by rubbing with flour, rinse, and cut into bite-sized pieces.
- 2
Mix gochujang, red pepper flakes, soy sauce, and sugar to make the sauce.
- 3
Heat oil in a pan and stir-fry onion over medium heat for 2 minutes.
- 4
Add octopus and sauce, stir-fry on high heat for 2 minutes.
- 5
Add rice and toss for 3 minutes until evenly coated.
- 6
Finish with green onion and sesame oil.
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