Korean Stir-Fried Octopus Fried Rice
Quick answer
- Total time
- 25 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
This octopus fried rice combines 200 g octopus and 2 cups cooked rice in a gochujang sauce, with the cooking order designed to keep both the seafood and rice from becoming wet or tough.
Read more
Rub the octopus with flour until the surface feels less sticky, rinse it thoroughly, drain it, and cut the thicker sections into bite-size pieces. Mix 1.5 tbsp gochujang with 1 tsp red pepper flakes, 1 tbsp soy sauce, and 1 tsp sugar until no lumps remain. Heat 1 tbsp vegetable oil in a pan over medium heat and cook 80 g onion for 2 minutes, stopping when the edges turn translucent. Raise the heat to high, add the octopus and prepared sauce, and stir-fry for only 2 minutes. As soon as the octopus begins to curl, add the rice and use a spatula to press and separate the grains while cooking for 3 minutes. Turn off the heat when the rice has an even red coating and no liquid remains on the bottom of the pan. Mix in 30 g green onion and 1 tsp sesame oil at the end, using the residual heat rather than continuing to cook the octopus.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Season
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.
- 3Control
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.
- 4Season
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.
- 5Heat
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Flour-scrubbed octopus stir-fried on high heat for 2 minutes stays springy and tender.
- Finish cue
- Cook until the edges turn translucent, not browned.
- Avoid this
- Overcooking octopus makes it tough - stir-fry quickly on high heat.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 10 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
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