Korean Spicy Stir-Fried Octopus Rice Bowl
Quick answer
- Total time
- 25 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Two cheongyang chilies and a tablespoon of chili flakes make this properly hot.
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The octopus is tipped over the rice with all the loose sauce left in the pan, and bean sprouts can go down on the rice first for a crunchy layer underneath.
Ingredients
Instructions
- 1
Scrub 250 g baby octopus thoroughly with flour to remove slime, then rinse several times in cold water.
Shake off excess water and cut it into bite-size pieces so it cooks quickly and stays springy.
- 2
Slice 80 g onion thinly and cut 2 cheongyang chilies on the diagonal.
Keep 2 cups cooked rice warm before stir-frying, because the octopus cooks fast and should be served immediately.
- 3
Mix 2 tablespoons gochujang, 1 tablespoon gochugaru, 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 tablespoon minced garlic.
Stir until the sugar disappears and the paste looks even, so it coats the octopus without clumps.
- 4
Heat the pan well, add 1 tablespoon cooking oil, then stir-fry the onion and chilies over high heat for about 1 minute.
Stop when the onion edges turn slightly translucent, before the chilies scorch.
- 5
Add the octopus and sauce, keeping the heat high, and stir-fry quickly for 2 to 3 minutes.
Turn off the heat once the pieces turn evenly red and firm up, before too much liquid collects in the pan.
- 6
Spoon the hot stir-fried octopus and sauce directly over the warm rice.
If using bean sprouts, place them on the rice first so they keep their crunch while the spicy sauce seasons the bowl.
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