Spicy Octopus and Bean Sprout Hangover Soup recipe - ingredients, nutrition and when to eat it
A spicy rice soup with octopus and bean sprouts simmered in a gochugaru seasoning.
A spicy rice soup with octopus and bean sprouts simmered in a gochugaru seasoning. The octopus is chewy, the bean sprouts are crisp, and the spicy broth is perfect for pouring over rice. A hearty choice for lunch or dinner.
Soups & stews · 25 minutes to cook
Tips: Cook the bean sprouts with the lid on to reduce their raw, beany smell.
Tips: Octopus can turn tough if cooked too long, so add it at the end and cook briefly.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Small octopus — 100 g
- Soybean sprouts — 100 g
- Cooked rice — 1 bowl
- Korean radish — 50 g
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Korean chili flakes — 1 Tbsp
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Fish sauce — 0.5 Tbsp
- Water — 500 ml