Korean Spicy Stir-Fried Octopus Rice Bowl
Spicy stir-fried baby octopus in a gochujang sauce is served over a bowl of steamed rice. The octopus delivers a satisfying chew, coated alongside onion and cheongyang chili in a well-seasoned glaze that makes each bite of rice deeply flavorful. Stir-frying on high heat for just a few minutes keeps the octopus springy rather than tough, and scrubbing it with flour before rinsing ensures a clean taste free of any sliminess. Adding a layer of bean sprouts under the stir-fry introduces a contrasting crunch.
Adjust Servings
Instructions
- 1
Clean octopus with flour, rinse, and cut into pieces.
- 2
Mix gochujang, pepper flakes, soy sauce, sugar, and garlic for the sauce.
- 3
Stir-fry onion and chili in oil on high heat for 1 minute.
- 4
Add octopus and sauce, stir-fry vigorously on high heat for 3 minutes.
- 5
Serve the stir-fry over steamed rice.
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