Korean Stir-Fried Octopus Fried Rice
Baby octopus turns tough when it cooks long. Stir-fry 80 g onion for about 2 minutes, raise the heat to high, and cook 200 g octopus with the sauce for only about 2 minutes, until the tentacles curl. Add 2 cups cooked rice and toss for about 3 minutes, until the grains turn red and the pan dries out, then turn off the heat and toss in the green onion and 1 tsp sesame oil.
Quick answer
- Total time
- 25 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
The octopus gets two minutes over high heat, and the rice goes in as soon as it starts to curl.
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That leaves no time to mix sauce in the pan; it is stirred smooth before the burner is lit. For less heat, the chili flakes are dropped and gochujang used alone.
Ingredients
Instructions
- 1
Rub the 200 g baby octopus with flour until the surface feels less slippery, then rinse well and drain thoroughly.
Cut thicker parts into bite-size pieces so they cook quickly and evenly.
- 2
Mix 1.5 tablespoons gochujang, 1 teaspoon gochugaru, 1 tablespoon soy sauce, and 1 teaspoon sugar.
Stir until smooth so the sauce coats the rice instead of clumping in the pan.
- 3
Heat the pan over medium heat, add 1 tablespoon cooking oil, and stir-fry the 80 g onion for about 2 minutes.
Cook until the edges turn translucent, not browned.
- 4
Raise the heat to high, add the octopus and sauce, and stir-fry quickly for only about 2 minutes.
Once the tentacles curl, avoid cooking longer because the texture can turn tough.
- 5
Add 2 cups cooked rice and break it up with a spatula while tossing for about 3 minutes.
Keep the heat high enough for the grains to turn red and the pan to dry out.
- 6
Turn off the heat, add 30 g green onion and 1 teaspoon sesame oil, and toss just until fragrant.
Check the seasoning, plate immediately, and serve before the octopus loses its springy texture.
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